Clams and Shrimp in Saffron Fennel Broth

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 3 cups bottled clam juice 
• 1  fennel bulb cut into 12 wedges
• 0.3 teaspoon fennel seeds crushed
• 1 tablespoon tarragon fresh chopped
• 2  garlic cloves minced
• 24  littleneck clams 
• 1 tablespoon olive oil 
• 2 tablespoons pernod (licorice-flavored liqueur)
• 0.8 pound potatoes red cut into 1/2-inch cubes
• 0.5 teaspoon saffron threads crushed
• 0.3 teaspoon salt 
• 0.5 cup shallots finely chopped
• 0.8 pound shrimp deveined peeled
• 2 tablespoons tomato paste 

Equipment

• frying pan
• sauce pan

Directions

1. Heat oil in a large saucepan over medium heat.
2. Add shallots, saffron, fennel seeds, and garlic to pan; cook 4 minutes or until tender.
3. Add clam juice, Pernod, and tomato paste; bring to a boil. Reduce heat, and simmer 15 minutes.
4. Stir in tarragon, salt, pepper, potatoes, and fennel bulb; cover and cook 10 minutes.
5. Add clams; cover and cook 10 minutes. Stir in shrimp. Cover and cook 2 minutes or until clams open and shrimp are done; discard any unopened shells.