Notes: This is one component of Oahu Bouillabaisse. Make broth up to 3 days in advance (you can freeze to store longer). It's the base for the bouillabaisse but makes a fine soup on its own.

Chef Alan Wong
Recipe by Sunset May 1997

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Recipe Summary

Yield:
Makes 6 1/2 cups, 5 or 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 5- to 6-quart pan, combine oil, celery, onion, fennel, and bell pepper. Stir often over medium-high heat until onion is limp, 8 to 10 minutes. Add curry powder and stir until mixture is quite fragrant, 2 to 3 minutes.

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  • Add brandy, Pernod, broth, clam juice, wine, tomato paste, and saffron. Bring to a boil. Cover and simmer until vegetables are very tender when pierced, about 15 minutes. Whirl mixture, a portion at a time, in a blender until smooth. If desired, pour broth through a fine strainer into a bowl, rubbing with a spatula; discard any residue. If needed, add water to make 6 1/2 cups. Add salt and pepper to taste.

  • Use in bouillabaisse or ladle hot broth into bowls.

Nutrition Facts

69 calories; calories from fat 25%; protein 3g; fat 1.9g; saturated fat 0.6g; carbohydrates 6.1g; fiber 1.3g; sodium 210mg; cholesterol 2.5mg.
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