Vegetable Bouillabaisse Broth
- TOTAL TIME: 1 HR
- 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
3 tablespoons extra-virgin olive oil
1 onion, coarsely chopped
Stalks and fronds from 1 fennel bulb, chopped
1 large Yukon gold potato, peeled and chopped
2 celery ribs, chopped
10 unpeeled garlic cloves, crushed
Green tops from 1 large leek, chopped
1 plum tomato, chopped
One 1-inch piece of peeled fresh ginger, finely chopped
1 teaspoon ground coriander
1 teaspoon ground fennel seeds
1/2 star anise pod, crushed
1 bay leaf
1 1/2 cups dry white wine
1 teaspoon kosher salt
Pinch of crushed red pepper
- 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.
- 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.
- Strain the broth through a sieve into a clean saucepan, pressing the vegetables to extract the liquid. Discard the vegetables.