Poached Oysters in Fennel-Saffron Soup
Poached Oysters in Fennel-Saffron Soup is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Melt butter in heavy medium skillet over medium heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMelt 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.