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Vegetable Bouillabaisse Broth

  • SERVINGS: 6 cups

Coriander, fennel and anise flavor this lovely vegetable broth, which Daniel DeLong uses as the base for his Bouillabaisse of All Things Green from the Garden


  1. 3 tablespoons extra-virgin olive oil
  2. 1 onion, coarsely chopped
  3. Stalks and fronds from 1 fennel bulb, chopped
  4. 1 large Yukon gold potato, peeled and chopped
  5. 2 celery ribs, chopped
  6. 10 unpeeled garlic cloves, crushed
  7. Green tops from 1 large leek, chopped
  8. 1 plum tomato, chopped
  9. One 1-inch piece of peeled fresh ginger, finely chopped
  10. 1 teaspoon ground coriander
  11. 1 teaspoon ground fennel seeds
  12. 1/2 star anise pod, crushed
  13. 1 bay leaf
  14. 1 1/2 cups dry white wine
  15. 1 teaspoon kosher salt
  16. Pinch of crushed red pepper
  1. In a large pot, heat 1 tablespoon of the olive oil until shimmering. Add the onion, fennel, potato, celery, garlic, leek tops, tomato and ginger and cook over moderate heat, stirring occasionally, until softened, 10 minutes.
  2. Scrape the vegetables to one side of the saucepan and add the remaining 2 tablespoons of oil to the opposite side. Add the coriander, fennel seeds, star anise and bay leaf to the oil and cook, stirring, until fragrant, about 1 minute. Stir in the wine, salt, crushed red pepper and 8 cups of water and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the vegetables are very tender, 20 to 25 minutes.
  3. Strain the broth through a sieve into a clean saucepan, pressing the vegetables to extract the liquid. Discard the vegetables.