Oyster-Oyster Stew – a delicious recipe with firm white bread, unsalted butter, onion, fresh fennel, mushrooms, oysters. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Lightly brown bread cubes in toaster oven or dry skillet.
2
Set aside.
3
Melt butter in saucepan, add onion and fennel and saute over medium heat until tender and golden.
4
Add mushrooms and saute two to three minutes longer.
5
Stir in the Pernod.
6
Drain the oysters, reserving the liquor.
7
Measure the liquor and add enough clam juice or water to make two cups of liquid.
8
Add the liquid to the mixture in the saucepan.
9
Add the cream to the saucepan and bring to a boil.
10
Season to taste with salt and pepper.
11
Add the oysters to the saucepan and simmer just until they begin to curl around the edges.
12
Remove from the heat and divide among four shallow soup plates.
13
Sprinkle with the croutons and fennel tops and serve at once.
306
kcal
Calories
30
g
Fat
7
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: ⅔ cup finely diced firm white bread, 3 tablespoons unsalted butter, ⅔ cup finely chopped onion, ⅔ cup finely chopped fresh fennel, and more.
Yes, Oyster-Oyster Stew falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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