1 1/2 c. oil
2 1/2 c. flour
4 doz. oysters, chopped with liquid
1 1/2 bunch green onions
4 stalks celery
2 onions or French scallions
2 tsp. anchovy paste
1 tsp. fennel
2 tbsp. Worcestershire sauce
1/2 c. fresh parsley
3 (10 oz.) pkgs. frozen spinach, cooked
3 qts. chicken stock
Oyster water
2 oz. Pernod
6 drops Tabasco sauce
Salt & pepper to taste

Mix oil and flour in large frying pan and cook on low flame until golden brown and set aside. Stir roux constantly and do not let burn. Chop all greens. Saute green onions, celery, onions, 2 tablespoons oil until tender. Add anchovy paste and fennel. Stir and cook for 10 minutes. Add chicken stock and simmer for 15 minutes. Take some chicken broth and add to roux to make it thinner. Add this to vegetables. Add parsley, Worcestershire sauce, oysters and water. Drain spinach thoroughly and add to mixture. Simmer for 30 minutes. Add Tabasco, Pernod, salt and pepper to taste.