Oyster White Bean & Fennel Stew - Cuisine Magazine - From New Zealand to the World

Name: Oyster White Bean & Fennel Stew - Cuisine Magazine - From New Zealand to the World
Ingredients: 2 tablespoons olive oil or butter; 1 teaspoon fennel seeds, crushed; ¼ cup chopped parsley; 1 fennel bulb, sliced, fronds reserved; 1 leek, sliced; 2 celery stalks, finely chopped; 2 medium potatoes, peeled and cut in 2cm cubes; zest of 1 lemon; 125ml dry white wine; 2 pottles oysters; 750ml (3 cups) vegetable stock; 1 can white beans (I used butter beans); crème fraîche or cream (optional), fennel fronds, black pepper, extra virgin olive oil, bread to serve

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I love making oyster soups and stews in the winter when oysters are at their best and I usually buy pottles of seconds to make them, so it doesn’t break the ban

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Ingredients

2 tablespoons olive oil or butter
1 teaspoon fennel seeds, crushed
¼ cup chopped parsley
1 fennel bulb, sliced, fronds reserved
1 leek, sliced
2 celery stalks, finely chopped
2 medium potatoes, peeled and cut in 2cm cubes
zest of 1 lemon
125ml dry white wine
2 pottles oysters
750ml (3 cups) vegetable stock
1 can white beans (I used butter beans)
crème fraîche or cream (optional), fennel fronds, black pepper, extra virgin olive oil, bread to serve