This Oyster & Potato Stew is a luxurious yet comforting dish that balances the briny sweetness of fresh oysters with the earthy richness of potatoes. The stew features a velvety base created by blending part of the cooked vegetables, offering a smooth texture contrasted by crisp bacon pieces on top. Aromatics like fennel, carrot, and onion simmer gently in fish stock and half-and-half to build a deep, savory flavor profile. It is an elegant meal suitable for cold evenings or special dinners, bringing restaurant-quality taste to your home kitchen.
Oyster & Potato Stew With Crisp Bacon
Description
This Oyster & Potato Stew is a luxurious yet comforting dish that balances the briny sweetness of fresh oysters with the earthy richness of potatoes. The stew features a velvety base created by blending part of the cooked vegetables, offering a smooth texture contrasted by crisp bacon pieces on top. Aromatics like fennel, carrot, and onion simmer gently in fish stock and half-and-half to build a deep, savory flavor profile. It is an elegant meal suitable for cold evenings or special dinners, bringing restaurant-quality taste to your home kitchen.Ingredients
Directions
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Melt the butter in a large non-reactive saucepan over moderate heat.
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Add the onions and cook, stirring occasionally, until softened, about 8 minutes.
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Add the diced potatoes, fennel, carrot, fish stock, and half-and-half to the saucepan.
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Reduce heat to moderately-low and simmer gently until the vegetables are tender, about 15 minutes.
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Strain the stew into a large bowl; set aside 1 1/2 cups of the cooked vegetables.
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Transfer the remaining vegetables along with 2 cups of the cooking liquid to a blender or food processor.
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Blend until completely smooth.
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Return the puree to the saucepan and stir in the reserved vegetables and remaining liquid.
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In a medium skillet, cook the diced bacon over moderately-high heat until browned and crisp, about 8 minutes.
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Transfer the bacon to paper towels to drain.
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Rewarm the stew in the saucepan over moderate heat.
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Add the oysters with their liquor and the crisp bacon to the stew.
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Cook until the oysters are just firm, about 2 to 3 minutes.
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Season with salt and pepper and stir in the chopped parsley.
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Transfer to shallow soup plates and serve immediately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 310kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 10g50%
- Cholesterol 85mg29%
- Sodium 450mg19%
- Total Carbohydrate 22g8%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make ahead: The stew base can be refrigerated for up to 1 day before adding the oysters and bacon.
Ingredient substitution: If fish stock is unavailable, use a mixture of clam juice and water as directed, or vegetable broth for a milder flavor.
Safety tip: Ensure oysters are cooked just until firm to avoid overcooking, which can make them rubbery.
Variation: For a heartier meal, serve with crusty bread to soak up the creamy broth.
