Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Soups >> Oyster Stew 05

Print this Recipe    Oyster Stew 05

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.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.