Wednesday, May 1, 2013

Oyster Stew

This recipe does not adhere to my usual local produce and ingredients focus.  However, yesterday the Fabian Seafood truck came to Madison with their delicious, fresh shrimp, oysters, etc.  We decided to make oyster stew.  I used the recipe from Simply Recipes and made a few changes.  It is quick easy and lovely comfort food.

  • 5 Tbsp unsalted butter
  • 1 pint oysters with their liquor
  • 1/4 cup flour
  • 2 celery stalks, minced
  • 1 medium onion, minced (about 1/2 cup)
  • 1 3/4 cup milk
  • 1/4 cup cream (can use all milk if you want)
  • Splash of hot sauce
  • Salt (if needed)
  • Freshly ground black pepper
  • 1/2 cup parsley, minced

  • 1 Strain the oyster juice through a fine-meshed sieve into a bowl to remove any grit. Reserve the juices.
    2 Melt the butter in a pot over medium heat. Saute the celery and onions until tender.  Add the flour and stir to make a roux. Reduce the heat to medium-low and cook the mixture for a few minutes, stirring often.
    3 Add the oyster juice from the drained oysters. The flour in the roux will absorb the liquid and turn into a paste. Slowly add the milk and cream, stirring to incorporate as you pour them in. Add a healthy splash or two of hot sauce, to taste. Heat the soup over low heat until it begins to thicken slightly. (Do not let the soup boil!) If you are working with large oysters, you may want to chop them into bite-sized pieces. Add the oysters and cook for another 2 minutes, or until the edges of the oysters just begin to curl.  I did quarter my oysters since they were very large.
    4 Add salt and freshly ground black pepper to taste. Garnish with fresh chopped parsley.

    Adapted from Simply (