Herb Broth

• 1 teaspoon olive oil
• 3/4 cup chopped celery
• 1 cup chopped onion
• 1 cup chopped fresh fennel
• 1 cup chopped red bell pepper
• 1/2 teaspoon madras curry powder
• 2 tablespoons brandy
• 2 tablespoons Pernod (optional)
• 4 cups chicken or fish broth
• 1 bottle (8 oz.) clam juice
• 1/4 cup dry white wine
• 1 tablespoon canned tomato paste
• 1/16 teaspoon powdered saffron (optional)
• Salt and pepper

1. 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.
2. 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.
3. Use in bouillabaisse or ladle hot broth into bowls.

olive oil, celery, onion, fresh fennel, red bell pepper, curry powder, brandy, chicken, clam juice, white wine, tomato paste, powdered saffron, salt

Taken from www.myrecipes.com/recipe/herb-broth-0 (may not work)