Lonny's Oyster Stew

Recipe from

Sunset

Nutritional Information

Calories 539
Caloriesfromfat 65 %
Protein 21 g
Fat 39 g
Satfat 21 g
Carbohydrate 25 g
Fiber 1.5 g
Sodium 556 mg
Cholesterol 178 mg

Ingredients

1/4 pound pancetta or bacon
2 leeks (3/4 in. thick), white parts only
2 heads (3 in. wide) fennel
1 teaspoon crushed fennel seed
6 cups half-and-half (light cream) or 2% milk
3 jars (10 oz. each) shucked oysters and their liquor (4 cups total)
3/4 cup chopped Italian parsley
1 tablespoon Pernod, Sambuca, or other anise-flavor liqueur (not sweet)
Fresh-ground black pepper
Salt
1 to 2 tablespoons butter or margarine

Preparation

1. Cut pancetta into 1/4-inch dice. Put in a 5- to 6-quart pan.

2. Trim and discard root ends from leeks, then rinse well and chop.

3. Trim and discard tops, root ends, and bruised spots from fennel, then rinse and chop.

4. Add leeks, fennel, and fennel seed to pancetta and stir often over medium-high heat until limp but not browned, about 5 minutes.

5. Add cream and oysters and their liquor and turn heat to medium-high. Stir often just until soup is hot but not boiling, about 4 minutes.

6. Stir in 1/2 cup parsley, liqueur, and pepper and salt to taste.

7. Ladle into bowls and sprinkle equally with remaining parsley, then add a dot of butter to each.

Lonny Ritter,

Lonny's Restaurant, Port Townsend,

Sunset

August 1997
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