Oyster-Oyster Stew
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅔cup finely diced firm white bread
- 3tablespoons unsalted butter
- ⅔cup finely chopped onion
- ⅔cup finely chopped fresh fennel
- 6ounces oyster mushrooms (available in supermarkets)
- ¼cup Pernod or Ricard
- 30shucked oysters with their liquor 1 cup (approximately)
- 1 to 2cups clam juice or water
- 1cup heavy cream
- Salt and freshly ground black pepper
- 1tablespoon finely chopped fresh fennel tops
Nutritional analysis per serving (4 servings)
690 calories; 39 grams fat; 21 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 5 grams polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 46 grams protein; 1483 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Lightly brown bread cubes in toaster oven or dry skillet. Set aside.
- Step 2
Melt butter in saucepan, add onion and fennel and saute over medium heat until tender and golden. Add mushrooms and saute two to three minutes longer. Stir in the Pernod.
- Step 3
Drain the oysters, reserving the liquor. Measure the liquor and add enough clam juice or water to make two cups of liquid. Add the liquid to the mixture in the saucepan.
- Step 4
Add the cream to the saucepan and bring to a boil. Season to taste with salt and pepper.
- Step 5
Add the oysters to the saucepan and simmer just until they begin to curl around the edges. Remove from the heat and divide among four shallow soup plates.
- Step 6
Sprinkle with the croutons and fennel tops and serve at once.
Private Notes
Comments
A huge hit for a holiday meal. Don’t let the Pernod/Ricard scare you — the anise flavor is extremely subtle and of a piece with fennel. Easy to make for guests as all can be done except for adding the oysters at the last minute. I did skip the crouton and used good oyster crackers.
Added 4 small peeled gold potatoes and 1/2 cup white wine.
Forget mushrooms. Remember to add Pernod with onion and fennel. Grind fennel seed brandy/cognac if not using Pernod.
A huge hit for a holiday meal. Don’t let the Pernod/Ricard scare you — the anise flavor is extremely subtle and of a piece with fennel. Easy to make for guests as all can be done except for adding the oysters at the last minute. I did skip the crouton and used good oyster crackers.
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