Poached Oysters in Fennel-Saffron Soup
A luxurious seafood soup featuring tender oysters poached in a creamy fennel and saffron-infused broth. The combination of fresh fennel, aromatic saffron, and anise liqueur creates an elegant French-inspired dish.
Ingredients
- •2 tablespoons unsalted butter
- •2 medium fennel bulbs
- •1 cup water
- •1 tablespoon olive oil
- •3 cloves garlic
- •⅛ teaspoon saffron threads
- •4 bottles clam juice
- •1 cup whipping cream
- •3 tablespoons Pernod
- •3 cups shucked oysters
Cooking Instructions
- 1.
Melt butter in heavy medium skillet over medium heat. Add fennel and sauté 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. Set aside.
30 min
- 2.
Heat oil in heavy large saucepan over medium heat. Add garlic and saffron; sauté 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.
15 min
