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In a 5- to 6-quart pan, combine oil, celery, onion, fennel, and bell pepper. Stir often over medium-high heat until onion is limp, 8 to 10 minutes. Add curry powder and stir until mixture is quite fragrant, 2 to 3 minutes. Add brandy, Pernod, broth, clam juice, wine, tomato paste, and saffron. Bring to a boil. Cover and simmer until vegetables are very tender when pierced, about 15 minutes. Whirl mixture, a portion at a time, in a blender until smooth. If desired, pour broth through a fine strainer into a bowl, rubbing with a spatula; discard any residue. If needed, add water to make 6 1/2 cups. Add salt and pepper to taste. Use in bouillabaisse or ladle hot broth into bowls.
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Versatile 8-qt stock pot — everyday soups, pasta, blanching
Window box herb planter — basil, thyme, rosemary at arm's reach
Rotary herb mill — mince herbs without a cutting board
Pod-style herb keeper — extends fresh herb life 3x in fridge
Keep fresh herbs alive 3x longer — water reservoir design