Oyster & potato stew with crisp bacon

8 Servings

Ingredients

Quantity Ingredient
2 tablespoons Unsalted butter
2 mediums Onions, 1/4-inch dice
1 pounds Baking potatoes, peeled and cut into 1/4-inch dice
1 medium Fennel bulb-trimmed, halved, cored and cut 1/4-in. dice
1 medium Carrot, 1/4-inch dice
3 cups Fish stock or 1 1/2 cups bottled clam juice mixed with 1 1/2 cups water
2 cups Half-and-half
½ pounds Slab bacon, 1/4-inch dice
24 Shucked oysters, with their liquor
Salt & freshly ground pepper
2 tablespoons Finely chopped fresh flat-leaf parsley

Directions

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 1½ 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

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