Poached Oysters in Fennel-Saffron SoupPornchai Mittongtare
Serve this with plenty of crusty bread.
Recipe information
Yield
Makes 8 servings
Ingredients
2 tablespoons (1/4 stick) unsalted butter
2 medium fennel bulbs, trimmed, each cut lengthwise into 6 wedges
1 cup water
1 tablespoon olive oil
3 garlic cloves, chopped
1/8 teaspoon crumbled saffron threads
4 8-ounce bottles clam juice
1 cup whipping cream
3 tablespoons Pernod or other anise-flavored liqueur
3 cups freshly shucked oysters or three 8-ounce jars shucked oysters
Preparation
Step 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.
Step 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.
