Baked Oysters with Chorizo and Fennel

Fennel is a highly aromatic and slightly sweet anise flavored herb with culinary and medicinal uses. Christina used the market fennel and paired it with chorizo and Louisiana oysters to create this innovative baked oyster dish. The anise flavor is a little reminiscent of the famed oyster Rockefeller flavor we all know and love.

Baked Oysters with Chorizo and Fennel

Christina Falco Baldwin
Makes 6

  • 6 oysters – drained from liquor
  • 1/4 oz – cured chorizo, diced
  • 3/4 cup of diced fennel
  • 1/2 cup of diced celery
  • 1 shallot, minced
  • 1/4 cup cognac
  • Sherry vinegar and olive oil
  • Salt and pepper to taste
  • 1/4 cup of Pecorino Romano cheese and panko breadcrumbs

Directions:

In a small skillet heat chorizo on medium heat to render out the fat – about 5 minutes. Add celery, shallot, fennel then saute until tender. Add cognac and cook until evaporated – add salt and pepper to taste. Spoon 1-2 tablespoons of the chorizo and fennel mixture into empty oyster shell or SOS* shell. Top with oyster. Drizzle each one with a touch of sherry vinegar and olive oil. Pre-heat oven to broil. Add a pinch of cheese and breadcrumbs to top of each oyster. Broil until browned on top and serve.

Read more about Christina, here.

*Christina introduced me to these SOS oyster shells conceived and made locally. Check them out. Lots of diverse uses for this locally made product.



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