Ingredients
- 2 fennel bulbs with tops, roughly chopped
- 1 tablespoon fennel seeds
- 2 bay leaves
- 4 parsley stems
- 4 quarts cold water
Directions
Combine all ingredients with 4 quarts of water in a large stockpot. Bring to a boil and simmer for 45 minutes. Strain and reduce to about 3 quarts. Chill and use according to recipe. The broth can keep for up to 5 days.
Yield: about 3 quarts
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Submitted 9/22/11.
Source: Moorish Fusion Cuisine by ZOUHAIR ZAIRI
Submitted By: b smith
Fennel Broth