Clams and Shrimp in Saffron Fennel Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pernod, fennel, and tarragon combine to give the broth a light licorice taste. Crushing the fennel seeds helps release their flavor. Ingredients:
1 tablespoon olive oil |
1/2 cup finely chopped shallots |
1/2 teaspoon saffron threads, crushed |
1/4 teaspoon fennel seeds, crushed |
2 garlic cloves, minced |
3 cups clam juice |
2 tablespoons pernod (licorice-flavored liqueur) |
2 tablespoons tomato paste |
1 tablespoon chopped fresh tarragon |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
3/4 pound red potatoes, cut into 1/2-inch cubes |
1 fennel bulb, cut into 12 wedges |
24 littleneck clams |
3/4 pound peeled and deveined medium shrimp |
Directions:
1. Heat oil in a large saucepan over medium heat. Add shallots, saffron, fennel seeds, and garlic to pan; cook 4 minutes or until tender. Add clam juice, Pernod, and tomato paste; bring to a boil. Reduce heat, and simmer 15 minutes.
2. Stir in tarragon, salt, pepper, potatoes, and fennel bulb; cover and cook 10 minutes. Add clams; cover and cook 10 minutes. Stir in shrimp. Cover and cook 2 minutes or until clams open and shrimp are done; discard any unopened shells.
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