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Seafood and Sweet Anise (Fennel Root) Fettuccine

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Seafood and Sweet Anise (Fennel Root) Fettuccine

Course Main Dish

Ingredients

  • 1 1/2 lbs. Coleson's Catch Seafood cut into similar size pieces
  • 2 bulbs thinly sliced sweet anise
  • 2 Tbsp Shallots minced
  • 1/3 c dry sherry
  • 2 Tbsp Butter
  • 1/2 c Chicken Stock
  • 1/2 tsp Allspice
  • 2 c Heavy Cream
  • 1/2 c roasted pecans
  • 3/4 tsp Black Pepper
  • 4 c cooked fettuccine

Instructions

  • Sauté the shallots in the butter, add the sherry.
  • Once the sherry is almost evaporated add the chicken stock, allspice, black pepper and anise root.
  • Once the chicken stock is evaporated, add the heavy cream and continue cooking until the cream begins to thicken.
  • Add seafood and cook through; add pecans, toss with fettuccine.
  • Top with the feathery leaves from the anise as garnish.

Notes

Choose a combination of seafood. Example: scallops, salmon and perch.
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Filed Under: Shellfish Tagged With: Autumn Recipes, Simple

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