saffron broth

We've used this a lot in the past, sean goland and I. Can be served with a ton of different options for plate compositions. I'm thinking for a fish. Have used this with bass, cod, halibut, even lobster raviolli's. Don't have the resume, but the idea is fennel bottoms, mire poix, dry spices, bay and saffron. Tomato if possible, This is what I do have: Fennel, chopped. Fennel seeds. Pernod. Saffron. Tomato. Red peppers. Chicken stock. Wqutee fennel, the fennel seeds till fragrant in olive oil. Deglaze with pernor, burn off alcohol. Add saffron, chopped tomato, chpped red pepper, stock. Simmer 1 and 1/2 hours. Strain and "clean" up the broth so it is clear. Cheese clothe after running through china cap, chinoise.