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servings:

This recipe adapted from Thomas Keller's "Bouchon" (Artisan, 2004)

• 2 tablespoons extra-virgin olive oil
• 8 ounces (about 1 3/4 cups) shallots, sliced 1/4-inch thick
• 4 ounces (about 1 cup) carrots, sliced 1/4-inch thick
• 1 head garlic, cloves separated, peeled, and smashed
• 8 ounces (about 2 cups) fennel, sliced 1/4-inch thick
• 1/4 cup tomato paste
• 1 pound (about 2 cups) plum tomatoes, cut into 1/4-inch cubes
• 1 cup dry white wine, such as sauvignon blanc
• 1/4 cup Pernod
• 20 sprigs fresh thyme
• 6 sprigs fresh parsley
• 8 sprigs fresh tarragon
• 3 dried bay leaves
• 1/2 teaspoon black peppercorns
• 6 cups homemade or store-bought low-sodium chicken stock
• 1 tablespoon saffron threads
• 1 pound mussels, washed
• 1 pound clams, such as Manila, washed
• 1 pound oysters, washed

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