Directions:
- 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.
- 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
| Amount Per 1 Serving | |||
| Calories | 2347.07 Kcal (9827 kJ) | ||
| Calories from fat | 1318.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 146.46g | 225% | |
|---|---|---|---|
| Cholesterol | 851.76mg | 284% | |
| Sodium | 1052.18mg | 44% | |
| Potassium | 3018.13mg | 64% | |
| Total Carbs | 40.17g | 13% | |
| Sugars | 18.37g | 73% | |
| Dietary Fiber | 10.33g | 41% | |
| Protein | 174.51g | 349% | |
| Vitamin C | 246.6mg | 411% | |
| Vitamin A | 4.7mg | 158% | |
| Iron | 91.3mg | 507% | |
| Calcium | 236.7mg | 24% | |
| Amount Per 100 g | |||
| Calories | 142.42 Kcal (596 kJ) | ||
| Calories from fat | 79.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.89g | 225% | |
|---|---|---|---|
| Cholesterol | 51.68mg | 284% | |
| Sodium | 63.85mg | 44% | |
| Potassium | 183.14mg | 64% | |
| Total Carbs | 2.44g | 13% | |
| Sugars | 1.11g | 73% | |
| Dietary Fiber | 0.63g | 41% | |
| Protein | 10.59g | 349% | |
| Vitamin C | 15mg | 411% | |
| Vitamin A | 0.3mg | 158% | |
| Iron | 5.5mg | 507% | |
| Calcium | 14.4mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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