LOCATION: Recipes >> Soups >> Oyster Stew 05
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Oyster Stew 05
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Oyster Stew
Yield: 6 Servings
1/4 lb pancetta; cut 1/4 inch thick
2 leeks, chopped (white part only)
2 heads fennel, chopped
1 ts fennel seed; crushed
6 c half and half
3 10-oz jars oysters and liquor (4 cups)
3/4 c Italian parsley; chopped
1 tb Pernod
salt and pepper to taste
butter
Put diced pancetta in a 5 qt. pan, along with chopped leeks, fennel,
and fennel seed. Stir often over med-high heat until soft(about
five minutes).
Add cream and oysters and their liquor. Keep heat at med-high. Stir
often until hot, but not boiling(about four minutes).
Stir in 1/2 cup parsley, Pernod, salt and pepper.
Ladle into bowls, and sprinkle with remaining parsley. Dot each
bowl with butter.
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