MAKES ABOUT 1-1/2 QUARTS
2 tablespoons extra-virgin olive oil
8 ounces shallots (about 1-3/4 cups), sliced 1/4-inch thick
4 ounces carrots (about 1 cup), sliced 1/4-inch thick
1 head garlic, cloves separated, peeled, and smashed
8 ounces fennel (about 2 cups), sliced 1/4-inch thick
1/4 cup tomato paste
1 pound plum tomatoes (about 2 cups), cut into 1/4-inch cubes
1 cup dry white wine, such as sauvignon blanc
1/4 cup Pernod
20 sprigs fresh thyme
6 sprigs fresh parsley
8 sprigs fresh tarragon
3 dried bay leaves
1/2 teaspoon black peppercorns
6 cups homemade or store-bought low-sodium chicken stock
1 tablespoon saffron threads
1 pound mussels, washed
1 pound clams, such as Manila, washed
1 pound oysters, washed
Heat olive oil in a large stockpot over medium heat. Add shallots, carrots, and garlic; cook for 4 to 5 minutes. Add fennel; cook for 3 to 4 minutes. Stir in tomato paste; cook for 3 minutes. Stir in tomatoes. Add wine and Pernod; simmer for 5 minutes.
Add thyme, parsley, tarragon, bay leaves, and peppercorns. Add chicken stock; bring to a simmer. Add saffron and shellfish; return to a simmer and cook for 45 minutes.
Remove from heat; let sit for about 15 minutes. Prepare an ice-water bath.
Strain broth through a fine-mesh strainer. Strain again using same strainer lined with a triple layer of cheesecloth. Repeat 2 or 3 times, rinsing cheesecloth and strainer each time, until broth runs through cheesecloth like water.
Transfer broth to ice bath. Stir occasionally, and cool. Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
Note:
This recipe adapted from Thomas Keller’s “Bouchon” (Artisan, 2004)