Oyster stew

Oyster stew

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

I’m not that keen on cooking oysters, but when you are confronted with large specimens that are slightly overwhelming, even for the keenest of oyster lovers, they are well suited to a dish like this. Milky oysters would be ideal here, too. This is a popular dish in the States.

Ingredients

Quantity Ingredient
50g butter
1 medium onion, peeled and finely chopped
100 g piece rindless streaky bacon, cut into rough 1 cm pieces
1 tablespoon plain flour
1/2 glass dry white wine
1 litre fish stock
2 celery sticks, cut into rough 1 cm pieces
salt
freshly ground white pepper
1 leek, cut into rough 1 cm pieces, washed
300g waxy potatoes, peeled and cut into rough 1 cm cubes
100ml double cream
2 tablespoons parsley, chopped
12 large oysters, shucked, juices reserved

Method

  1. Melt the butter in a large saucepan and gently cook the onion and bacon for 3–4 minutes without colouring until soft, stirring every so often. Stir in the flour and cook over a low heat for 30 seconds, then stir in the wine.
  2. Gradually stir in the fish stock to avoid lumps forming, then bring to the boil. Add the celery and season with salt and pepper. Lower the heat and simmer for 20 minutes.
  3. Add the leek and potatoes and simmer for a further 8–10 minutes or until the potatoes are tender. Ladle one-fifth of the soup into a blender and purée until smooth, then stir back into the soup.
  4. Add the cream, chopped parsley and oysters together with any juices, re-season if necessary and simmer for another 2–3 minutes before serving.
Tags:
Hix Oyster & Chop House
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