icon-location New Orleans, LA

POACHED OYSTERS IN A FENNEL, SAFFRON CREAM BROTH

Seafood

8 Servings

INGREDIENTS

2 bulbs Fresh Fennel
1 qt Fish Stock
1 qt Heavy Cream
1 T Chopped Garlic
1 pinch Saffron
1 shot Herbsaint
1 qt Shucked or unshucked (better oysters)
To taste Honey

TO SERVE

  • Heat soup to a boil; season.
  • Add oysters and any oyster liquor and serve immediately with crusty bread.

    • 3637 Magazine Street, New Orleans, LA, 70115
    504-895-1636