From A New Way to Cook by Sally Schneider.

4 cups coarsely shopped fennel bulbs, including stalks and fronds
1 small potato, peeled and cut into 1-inch chunks
4 garlic cloves, sliced
4 shallots, sliced
1 teaspoon fennel seeds
1 whole allspice berry
3/4 teaspoon kosher salt
3/4 teaspoon sugar
1 teaspoon extra-virgin olive oil
4 cups of cold water


Place all ingredients in a large saucepan. Bring to a boil over medium heat, then lower heat to a simmer and continue to simmer for 30 to 45 minutes. The vegetables should be very soft and the broth reduced to about 2 cups.
Strain the broth through a fine sieve, pressing the solids to remove as much of their liquid as possible. Discard the solids.

Makes approximately 1 pint (2 cups)

This broth is used in Beans and Wild Mushrooms in Fennel Broth and Coriander-Crusted Scallops in Fennel Broth

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