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.

No additional tips available.

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

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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.

Oyster and Potato Stew with Crisp Bacon

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