In a large (very large) pan heat
Cook this concoction at a medium simmer, stirring and skimming occasionally, for 1 hour. Allow to cool and then tip into another receptacle through a colander. Allow the debris in the colander to drain thoroughly, pressing on it with the back of a ladle. When you are sure you have extracted all of the juices, discard the debris. Wrap in several plastic bags as it soon gets pongy.
Put the broth through a fine sieve, again pressing to extract all the liquid, and return to the boil in a clean pan. Skim thoroughly then add the Pernod and saffron, and simmer for an hour until the liquid has reduced by half. Taste and adjust the seasoning.
The reason for extracting all the solids is to prevent them going rancid, which they quickly do. The cloudy but tasty broth can now be frozen if you wish.
© 1996 Alastair Little. All rights reserved.