Oyster & Potato Stew With Crisp Bacon

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.

Cooking Method: Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 310

Dietary: Gluten-free

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

2 tablespoon Unsalted butter
2 md Onions, 1/4-inch dice
1 pound Baking potatoes, peeled and
1 md Fennel bulb, trimmed, halved, cored and cut into 1/4-inch dice
1 md Carrot, diced 1/4-inch
3 cups Fish stock (or 1 1/2 cups bottled clam juice mixed with 1 1/2 cups water)
2 cups Half-and-half
1/2 lb Slab bacon, cut into 1/4-inch dice
24 Shucked oysters, with their liquor
Salt & freshly ground pepper
2 tbsp Finely chopped fresh flat-leaf parsley

Directions

1
Melt the butter in a large non-reactive saucepan over moderate heat.
2
Add the onions and cook, stirring occasionally, until softened, about 8 minutes.
3
Add the diced potatoes, fennel, carrot, fish stock, and half-and-half to the saucepan.
4
Reduce heat to moderately-low and simmer gently until the vegetables are tender, about 15 minutes.
5
Strain the stew into a large bowl; set aside 1 1/2 cups of the cooked vegetables.
6
Transfer the remaining vegetables along with 2 cups of the cooking liquid to a blender or food processor.
7
Blend until completely smooth.
8
Return the puree to the saucepan and stir in the reserved vegetables and remaining liquid.
9
In a medium skillet, cook the diced bacon over moderately-high heat until browned and crisp, about 8 minutes.
10
Transfer the bacon to paper towels to drain.
11
Rewarm the stew in the saucepan over moderate heat.
12
Add the oysters with their liquor and the crisp bacon to the stew.
13
Cook until the oysters are just firm, about 2 to 3 minutes.
14
Season with salt and pepper and stir in the chopped parsley.
15
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.

Keywords: oyster, potato, stew, bacon, seafood, comfort food, creamy, fennel, fish stock, dinner, winter, simmered, blended, onion, carrot, half-and-half, parsley, briny, rich, hearty

Read it online: https://www.chefs-mate.com/recipe/oyster-potato-stew-with-crisp-bacon-jb/

Chefs Mate

Oyster & Potato Stew With Crisp Bacon

Nutrition Facts