Creamy Oyster Stew with Fennel and Brown Bread Toas

Name: Creamy Oyster Stew with Fennel and Brown Bread Toasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1 large rosemary sprig; 1 fennel bulbcored and finely diced, stems finely chopped; 1 quart heavy cream; 2 small leeks, white and pale green parts only, thinly sliced; Eight 1-inch-thick slices of brown bread; 1 cup frozen baby peas, thawed; 1 teaspoon finely grated lemon zest; 2 tablespoons fresh lemon juice; 2 1/2 dozen shucked oysters, with their liquor; Salt and freshly ground pepper; 2 tablespoons minced chives

Servings: persons

3 tablespoons unsalted butter
1 large rosemary sprig
1 fennel bulbcored and finely diced, stems finely chopped
1 quart heavy cream
2 small leeks, white and pale green parts only, thinly sliced
Eight 1-inch-thick slices of brown bread
1 cup frozen baby peas, thawed
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
2 1/2 dozen shucked oysters, with their liquor
Salt and freshly ground pepper
2 tablespoons minced chives

1
In a small saucepan, melt the butter with the rosemary over low heat.
2
Remove from the heat and let the rosemary butter cool to room temperature; discard the rosemary.
3
In a large saucepan, combine the chopped fennel stems with the cream and bring to a boil.
4
Simmer over low heat for 20 minutes.
5
Strain the cream and discard the chopped fennel stems.
6
Return the cream to the saucepan.
7
Add the diced fennel and simmer over moderate heat until tender, about 8 minutes.
8
Add the leeks and simmer for 2 minutes.
9
Remove the pan from the heat and let stand for 10 minutes.
10
Preheat the oven to 350.
11
Brush the bread with the rosemary butter and arrange on a baking sheet.
12
Bake the bread for about 8 minutes, until lightly toasted.
13
Bring the cream back to a boil.
14
Stir in the peas, lemon zest and lemon juice.
15
Remove from the heat and stir in the oysters and their liquor.
16
Let the stew stand for 1 minute.
17
Season with salt and pepper.
18
Ladle the stew into bowls and stand a piece of toast in each bowl.
19
Garnish with the chives and serve.

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1 large rosemary sprig, 1 fennel bulbcored and finely diced, stems finely chopped, 1 quart heavy cream, and more.

Yes, Creamy Oyster Stew with Fennel and Brown Bread Toasts falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Creamy Oyster Stew with Fennel and Brown Bread Toasts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions