My F&W
quick save (...)

Oyster and Potato Stew with Crisp Bacon

  • SERVINGS: 8
  1. 2 tablespoons unsalted butter
  2. 2 medium onions, cut into 1/4-inch dice
  3. 1 pound baking potatoes, peeled and cut into 1/4-inch dice
  4. 1 medium fennel bulb—trimmed, halved, cored and cut into 1/4-inch dice
  5. 1 medium carrot, cut into 1/4-inch dice
  6. 3 cups fish stock or 1 1/2 cups bottled clam juice mixed with 1 1/2 cups water
  7. 2 cups half-and-half
  8. 1/2 pound slab bacon, cut into 1/4-inch dice
  9. 2 dozen shucked oysters, with their liquor
  10. Salt and freshly ground pepper
  11. 2 tablespoons finely chopped fresh flat-leaf parsley
  1. Melt the butter in a large nonreactive 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 the heat to moderately low and simmer gently until the vegetables are tender, about 15 minutes.
  2. Strain the stew into a bowl; set aside 1 1/2 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 vegetables and liquid.
  3. In a medium skillet, cook the bacon over moderately high heat until browned and crisp, about 8 minutes. Transfer to paper towels to drain.
  4. 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.
Make Ahead The stew can be refrigerated for up to 1 day.

Suggested Pairing

This light shellfish stew, thickened with pureed vegetables and flavored with bacon, is especially good with the dry Veuve3 Clicquot La Grande Dame.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.