Clams And Shrimp In Saffron Fennel Broth

• 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

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.

olive oil, shallots, saffron threads, fennel seeds, garlic, clam juice, tomato paste, tarragon, salt, freshly ground black pepper, red potatoes, fennel bulb, littleneck clams, shrimp

Taken from www.myrecipes.com/recipe/clams-shrimp-saffron-fennel-broth (may not work)