• 2 fennel bulbs with tops, roughly chopped
  • 1 tablespoon fennel seeds
  • 2 bay leaves
  • 4 parsley stems
  • 4 quarts cold water


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