Poached Oysters In Fennel-saffron Soup

Total Time: 55 mins
Preparation Time: 15 mins
Cook Time: 40 mins

Ingredients

• 2 tablespoons 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 thread


• 4 (8 ounce) bottles clam juice


• 1 cup whipping cream


• 3 tablespoons pernod or 3 tablespoons other anise-flavored liqueur


• 3 cups freshly shucked oysters or 3 (8 ounce) jars shucked oysters

Recipe

• 1 melt butter in heavy medium skillet over medium heat. add fennel and saute 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 and set aside.


• 2 heat oil in heavy large saucepan over medium heat. add garlic and saffron; saute 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.