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Oyster Stew
This stew is a close relative of the Manhattan-style clam chowder; it uses a tomato base and a good assortment of vegetables as well as fish stock. The oysters and their liquor are dropped in the stew at the moment you turn off the heat, to ensure that they don't get overcooked. The result is plump oysters and a satisfying bowl of stew.
About This Recipe
| Yield: | Serves 4 |
| Active time: | 30 minutes |
| Total time: | 1 hour |
| This recipe appears in: | Sunday Supper: Oyster Stew |
Ingredients
- Olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 rib celery, finely chopped
- 5 cloves garlic, sliced
- 1 bay leaf
- 1 small bunch thyme
- 1/2 bunch parsley
- 32 ounce fish stock
- 28 ounce can diced tomatoes
- 24 oysters, shucked
- kosher salt and cracked black pepper
- lemon slices, optional
Procedures
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1
Heat a good drizzle of oil in a large pot. When shimmering add onions, carrot, celery and garlic and cook until wilted. Add bay leaf, thyme, parsley, fish stock, and canned tomatoes and bring to a simmer; cook for about 15 minutes until vegetables are soft. Turn off heat and add oysters and oyster liquor. Season to taste with salt and pepper and serve immediately.
