Frank's Recipes! Oyster Stew

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Oyster Stew

1/4 lb. pancetta
2 leeks, white part only
2 heads fennel (3 in. wide)
1 teaspoon crushed fennel seeds
6 cups half and half
3 jars (10 oz. ea.) shucked oysters and their liquor (4 cups total)
3/4 cup chopped Italian parsley
1 tablespoon Pernod
Fresh ground black pepper
Salt
1-2 tablespoon butter

Cut pancetta into 1/4 in. dice. Place in a 5-6 qt. pan. Trim and discard root ends from leeks, rinse and chop. Trim and discard tops, root ends from fennel, rinse and chop. Add leeks, fennel, and fennel seed to pancetta and stir over med-high heat until limp but not browned, about 5 minutes. Add cream and oysters and liquor. stir often until soup is hot but not boiling. Stir in 1/2 cup parsley, Pernod and salt and pepper to taste. Ladle into bowls and sprinkle equally with the remaining parsley, then add a dot of butter to each.

Makes 6 servings.