Herb Broth

By Sunset
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1 teaspoon olive oil

3/4 cup chopped celery

1 cup chopped onion

1 cup chopped fresh fennel

1 cup chopped red bell pepper

1/2 teaspoon madras curry powder

2 tablespoons brandy

2 tablespoons Pernod (optional)

4 cups chicken or fish broth

1 bottle (8 oz.) clam juice

1/4 cup dry white wine

1 tablespoon canned tomato paste

1/16 teaspoon powdered saffron (optional)

Salt and pepper

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