Poached Oysters in Fennel-Saffron Soup

Ingredients for Poached Oysters in Fennel-Saffron Soup

• 2 tablespoons (1/4 stick) unsalted butter

• 2 medium fennel bulbs, trimmed, each cut lengthwise into 6 wedges

• 240ml water

• 1 tablespoon olive oil

• 3 garlic cloves, chopped

• 1/8 teaspoons crumbled saffron threads

• 4 230g bottles clam juice

• 240ml whipping cream

• 45ml Pernod or other anise-flavoured liqueur

• 725ml freshly shucked oysters or three 230g jars shucked oysters

How to make Poached Oysters in Fennel-Saffron Soup

Melt butter in heavy medium skillet over medium heat. Add fennel and sauté until golden, about 10 minutes. Add 240ml water; cover and cook until fennel is very tender, about 20 minutes. Puree fennel mixture in processor. Set aside.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.