Poached Oysters in Fennel-Saffron Soup

Name: Poached Oysters in Fennel-Saffron Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 907 grams clam juice; 2 mediums fennel bulbs, trimmed, each cut lengthwise into 6 wedges; 3 garlic cloves, chopped; 1 Tbsp olive oil; 3 Tbsps Pernod or other anise-flavored liqueur; 0 teaspoons crumbled saffron threads; 710 milliliters freshly shucked oysters or three 8-ounce jars shucked oysters; 2 Tbsps (1/4 stick) unsalted butter; 237 milliliters water; 237 milliliters whipping cream

This recipe serves 8. One serving contains 237 calories, 3g of protein, and 16g of fat. If $1.96 per serving falls in your budget, Poached Oysters in Fennel-Saffron Soup might be an excellent gluten free and pescatarian recipe to try. Head to the store and pick up water, three 8-ounce jars shucked oysters, garlic cloves, and a few other things to make it today. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Melt butter in heavy medium skillet over medium heat.

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Butter

Equipment you will use

Frying Pan

Add fennel and sauté until golden, about 10 minutes.

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Fennel

Add 1 cup water; cover and cook until fennel is very tender, about 20 minutes. Puree fennel mixture in processor. Set aside.

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Fennel

Water

Heat oil in heavy large saucepan over medium heat.

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Cooking Oil

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Sauce Pan

Add garlic and saffron; sauté 1 minute.

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Saffron

Garlic

Add clam juice, cream, and Pernod and bring to simmer.

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Clam Juice

Pernod

Cream

Add fennel puree and bring to simmer. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Simmer before continuing.)

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Fennel

Add oysters with their liquor to cream mixture and stir to heat through. Ladle soup into bowls.

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Oysters