When we have fennel broth, we get clams. Steaming clams off in fennel, butter and wine is a clam game changer. Use only the bits of fennel that you can’t use anywhere else. Like the core, stalk and brown oxidized layers that you wouldn’t use otherwise.
Fennel is so potent, that you should probably taste the broth every 10 minutes. As soon as the flavor is where you want it, turn the pot off and let it steep.
For instructions on how to make any vegetable broth, see our overview on Broths and Stocks.
Keeps refrigerated: 1 week
Keeps Frozen: 2 weeks
Time: 45 minutes
QUICK LINKS TO OTHER RECIPES
Roasted Garlic Stock
Use the core and stalk or the oxidized brown bits
Onion (half the amount of fennel)
Crushed Fennel Seed (optional)
Enough water to submerge the fennel in an inch of water
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon
What to Do
Simmer all vegetable broths to 200° for 5 to 10 minutes.
Turn off the heat and cover.
Let steep for 30 minutes as it cools.