Oyster and Potato Stew with Crisp Bacon Recipe

Name: Oyster and Potato Stew with Crisp Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 medium onions, cut into 1/4-inch dice; 1 pound baking potatoes, peeled and cut into 1/4-inch dice; 1 medium fennel bulbtrimmed, halved, cored and cut into 1/4-inch dice; 1 medium carrot, cut into 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; 1/2 pound slab bacon, cut into 1/4-inch dice; 2 dozen shucked oysters, with their liquor; Salt and freshly ground pepper; 2 tablespoons finely chopped fresh flat-leaf parsley

Servings: persons

2 tablespoons unsalted butter
2 medium onions, cut into 1/4-inch dice
1 pound baking potatoes, peeled and cut into 1/4-inch dice
1 medium fennel bulbtrimmed, halved, cored and cut into 1/4-inch dice
1 medium carrot, cut into 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
1/2 pound slab bacon, cut into 1/4-inch dice
2 dozen shucked oysters, with their liquor
Salt and freshly ground pepper
2 tablespoons finely chopped fresh flat-leaf parsley

1
Melt the butter in a large nonreactive saucepan.
2
Add the onions and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.
3
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.
4
Strain the stew into a bowl; set aside 1 1/2 cups of the vegetables.
5
Transfer the remaining vegetables along with 2 cups of the liquid to a blender or food processor and blend until smooth.
6
Return the puree to the saucepan and stir in the reserved vegetables and liquid.
7
In a medium skillet, cook the bacon over moderately high heat until browned and crisp, about 8 minutes.
8
Transfer to paper towels to drain.
9
Rewarm the stew over moderate heat.
10
Add the oysters with their liquor and the bacon and cook until the oysters are just firm, 2 to 3 minutes.
11
Season with salt and pepper and stir in the parsley.
12
Transfer to shallow soup plates and serve at once.

482

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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.

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 11 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 medium onions, cut into 1/4-inch dice, 1 pound baking potatoes, peeled and cut into 1/4-inch dice, 1 medium fennel bulbtrimmed, halved, cored and cut into 1/4-inch dice, and more.

Yes, Oyster and Potato Stew with Crisp Bacon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oyster and Potato Stew with Crisp Bacon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions