Poached Oysters in Fennel-Saffron Soup
- Ready In:
- 55mins
- Ingredients:
- 10
- Yields:
-
8 cups
- Serves:
- 8
ingredients
- 2 tablespoons unsalted butter
- 2 medium fennel bulbs, trimmed, each cut lengthwise into 6 wedges
- 1 cup water
- 1 tablespoon olive oil
- 3 garlic cloves, chopped
- 1⁄8 teaspoon crumbled saffron thread
- 4 (8 ounce) bottles clam juice
- 1 cup whipping cream
- 3 tablespoons Pernod or 3 tablespoons other anise-flavored liqueur
- 3 cups freshly shucked oysters or (8 ounce) jars shucked oysters
directions
- melt butter in heavy medium skillet over medium heat. add fennel and saute until golden, about 10 minutes. add 1 cup water; cover and cook until fennel is very tender, about 20 minutes. puree fennel mixture in processor and set aside.
- heat oil in heavy large saucepan over medium heat. add garlic and saffron; saute 1 minute. add clam juice, cream and pernod and bring to simmer. add fennel puree and bring to simmer (can be made 1 day ahead. refrigerate uncovered until cold. cover and keep refrigerated. simmer before continuing.) add oysters with their liquor to cream mixture and stir to heat through. ladle soup into bowls.
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RECIPE SUBMITTED BY
i am from austin, tx, lived in new orleans for the past 7 years and now reside in houston,tx. i have a well rounded palate, would rather cook for a crowd than eat. cooking makes me reallllly happy. i am an interior designer so on the creative side.