Ingredients
2 tablespoons extra-virgin olive oil
8 ounces (about 1 3/4 cups) shallots, sliced 1/4-inch thick
4 ounces (about 1 cup) carrots, sliced 1/4-inch thick
1 head garlic, cloves separated, peeled, and smashed
8 ounces (about 2 cups) fennel, sliced 1/4-inch thick
1/4 cup tomato paste
1 pound (about 2 cups) plum tomatoes, cut into 1/4-inch cubes
1 cup dry white wine, such as sauvignon blanc
1/4 cup Pernod
20 sprigs fresh thyme
6 sprigs fresh parsley
8 sprigs fresh tarragon
3 dried bay leaves
1/2 teaspoon black peppercorns
6 cups homemade or store-bought low-sodium chicken stock
1 tablespoon saffron threads
1 pound mussels, washed
1 pound clams, such as Manila, washed
1 pound oysters, washed
Preparation
Heat olive oil in a large stockpot over medium heat. Add shallots, carrots, and garlic; cook for 4 to 5 minutes. Add fennel; cook for 3 to 4 minutes. Stir in tomato paste; cook for 3 minutes. Stir in tomatoes. Add wine and Pernod; simmer for 5 minutes.
Add thyme, parsley, tarragon, bay leaves, and peppercorns. Add chicken stock; bring to a simmer. Add saffron and shellfish; return to a simmer and cook for 45 minutes.
Remove from heat; let sit for about 15 minutes. Prepare an ice-water bath.
Strain broth through a fine-mesh strainer. Strain again using same strainer lined with a triple layer of cheesecloth. Repeat 2 or 3 times, rinsing cheesecloth and strainer each time, until broth runs through cheesecloth like water.
Transfer broth to ice bath. Stir occasionally, and cool. Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
