Lonny's Oyster Stew

• 1/4 lb. pancetta, cut 1/4 inch thick
• 2 leeks (use white only), chopped in 3/4 inch pieces
• 2 fennel (3 inches wide), chopped
• 1 tsp. fennel seed, crushed
• 6 cups half and half
• 3 jars (10 oz. each) oysters and liquor
• 3/4 cup Italian parsley, chopped
• 1 tbsp. pernod
• Salt and pepper, to taste
• 1 tbsp. butter

1. Put diced pancetta in a 5 qt.
2. pan, along with chopped leeks, fennel, and fennel seed.
3. Stir often over med-high heat until soft (about five minutes).
4. Add cream and oysters and their liquor.
5. Keep heat at med-high.
6. Stir often until hot, but not boiling (about four minutes).
7. Stir in 1/2 cup parsley, Pernod, salt and pepper.
8. Ladle into bowls, and sprinkle with remaining parsley.
9. Dot each bowl with butter.
10. Serve with salad and crusty bread.

pancetta, leeks, fennel, fennel, oysters, italian parsley, pernod, salt, butter

Taken from www.foodgeeks.com/recipes/634 (may not work)