Poached Oysters In Fennel Saffron Soup Recipes

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POACHED OYSTERS IN FENNEL-SAFFRON SOUP



Poached Oysters in Fennel-Saffron Soup image

Serve this with plenty of crusty bread.

Yield Makes 8 servings

Number Of Ingredients 10

2 tablespoons (1/4 stick) 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 threads
4 8-ounce bottles clam juice
1 cup whipping cream
3 tablespoons Pernod or other anise-flavored liqueur
3 cups freshly shucked oysters or three 8-ounce jars shucked oysters

Steps:

  • Melt butter in heavy medium skillet over medium heat. Add fennel and sauté 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. Set aside.
  • Heat oil in heavy large saucepan over medium heat. Add garlic and saffron; sauté 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.

POACHED SALMON SWIMMING ON FENNEL WITH SAFFRON AND CLAMS



Poached Salmon Swimming on Fennel With Saffron and Clams image

This recipe does have a lot of yummy juice (Hence the name) so sure you have lots of bread to soak up the delish broth. Or use the broth to make rice. I idea of this is to cook it in liquid so it stays moist. Poaching a fish means cooking it in a flavoured liquid at temperatures of 160 to 180 degrees Fahrenheit. This is a moist heat method. Poaching cooks a fish gently at low temperatures, because it has hot liquid it cooks quickly and retains maximum flavour and moisture. Poached fish can be served either hot or cold. Fish to be served hot is usually poached in fish stock with spices and white wine. This liquid may then become the body of a sauce to be served with the fish.

Provided by Rita1652

Categories     Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/4 cup olive oil
2 lbs salmon fillets, seasoned with
salt & pepper
1 -2 stalk fennel, whites sliced & greens for garnish (You can use a onion fennel mixture)
2 garlic cloves, crushed
1 teaspoon dried saffron, crushed
1 (8 ounce) bottle clam juice
1/2 cup white wine
1 (15 ounce) can of rienzi white clam sauce
salt and pepper

Steps:

  • Saute Fennel and Garlic in olive oil for 8-10 minutes till tender and lightly golden.
  • Add saffron and toss to release the beautiful yellow color and aroma.
  • Add clam juice, wine, and clam juice for can clam sauce bring to simmer.
  • Place fillet on top of fennel mixture and spoon some of the mixture on top and cover pan.
  • Simmer low heat a barely simmer for 10 minutes. Less time if very thin fillets.
  • Add white clam sauce heat 2 minutes.
  • Adjust seasoning.
  • Garnish with the fronds of the fennel and serve over mashed potatoes, rice or pasta with lots of crisp bread to soak up the juice.

Nutrition Facts : Calories 303.8, Fat 14.4, SaturatedFat 2.1, Cholesterol 78.8, Sodium 260.2, Carbohydrate 7.9, Fiber 1.4, Sugar 1.4, Protein 31

POACHED SALMON, LEEK, AND FENNEL SOUP



Poached Salmon, Leek, and Fennel Soup image

Yield serves 6

Number Of Ingredients 12

3 leeks, white and light-green parts only
1 tablespoon extra-virgin olive oil
3 carrots, peeled and cut into 1/4-inch-thick slices
1 small fennel bulb, trimmed and cut into wedges, fronds reserved for garnish
2 celery stalks, cut crosswise into 1/4-inch slices
4 sprigs fresh flat-leaf parsley
4 sprigs fresh thyme
1 14 1/2-ounce can fat-free vegetable stock
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1 1-pound salmon fillet, skin removed, cut into 1-inch cubes
1 bunch (about 3 ounces) spinach, washed and cut into 1 1/2-inch-wide strips

Steps:

  • Slice the leeks crosswise into 1/4-inch coins. Place in a bowl of cold water; move the leeks with your fingers so the sand falls to the bottom. Lift the leeks from the water with your fingers or a slotted spoon, and drain; set aside.
  • Heat the oil in a saucepan over medium heat. Add the leeks, carrots, fennel, and celery. Cook until softened, about 5 minutes. Add the parsley, thyme, stock, salt, pepper, and 5 cups water. Bring to a boil; reduce to a simmer. Cook 30 minutes. Turn off heat; add the salmon and spinach. Poach until just cooked through, about 3 minutes. Garnish with fennel fronds; serve.
  • (Per serving)
  • Calories: 177
  • Fat: 8g
  • Cholesterol: 42mg
  • Carbohydrate: 10g
  • Sodium: 202mg
  • Protein: 17g
  • Fiber: 3g

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