Free Recipe Oyster and Potato Stew with Crisp Bacon
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Oyster and Potato Stew with Crisp Bacon Recipe
2 tb Unsalted butter
2 md Onions, 1/4-inch dice
1 lb Baking potatoes, peeled and
-cut into 1/4-inch dice
1 md Fennel bulb-trimmed, halved,
-cored and cut 1/4-in. dice
1 md Carrot, 1/4-inch dice
3 c Fish stock or 1 1/2 cups
-bottled clam juice mixed
-with 1 1/2 cups water
2 c Half-and-half
1/2 lb Slab bacon, 1/4-inch dice
24 Shucked oysters, with their
-liquor
Salt & freshly ground pepper
2 tb Finely chopped fresh
-flat-leaf parsley
Oyster and Potato Stew with Crisp Bacon Preparation
Melt the butter in a large non-reactive saucepan. Add the onions and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the potatoes, fennel, carrot, fish stock and half-and-half, reduce heat to moderately-low and simmer gently until the vegetables are tender, about 15 minutes. Strain the stew into a bowl; set aside 1 1/2 cups of the vegetables. Transfer the remaining vegetables along with 2 cups of the liquid to a blender or food processor and blend until smooth. Return the puree to the saucepan and stir in the reserved vegtables and liquid. (Make ahead: The stew can be refrigerated for up to 1 day). In a medium skillet, cook the bacon over moderately-high heat until browned and crisp, about 8 minutes. Transfer to paper towels to drain. Rewarm the stew over moderate heat. Add the oysters with their liquor and the bacon and cook until the oysters are just firm, 2 to 3 minutes. Season with salt and pepper and stir in the parsley. Transfer to shallow soup plates and serve at once. Reprinted from Food and Wine Magazine – January 1997 Posted to MM-Recipes Digest V3 #342 From: Julie Bertholf <jewel1@ix.netcom.com> Date: Fri, 13 Dec 1996 23:11:02 -0800
Cooking Temperature:
Recipe Serves: 8
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