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Lonny’s Oyster Stew





Yields
Makes 6 servings

 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
Step 1
1

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

Step 2
2

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

Step 3
3

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

Step 4
4

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

Step 5
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.

Step 6
6

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

Step 7
7

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

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories539
% Daily Value *
Total Fat 39g50%

Saturated Fat 21g105%
Cholesterol 178mg60%
Sodium 556mg25%
Total Carbohydrate 25g10%

Dietary Fiber 1.5g6%
Protein 21g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.