Oyster Stew Recipe

Name: Oyster Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups onions, Finely Diced; 2 cups celery; 1 cup leek; 4 sprigs fresh thyme; 1 lemon, peel only (with peeler, not zested); 2 fresh bay leaves; 1/2 teaspoon fresh nutmeg; 1 lb bacon, finely diced; 1 1/2 cups yukon gold potatoes, finely diced; 1 1/2 cups celery root, finely diced; 1 cup scallion, thinly sliced; 4 4 quarts stock or 4 quarts clam juice; 100 oysters, shucked; 2 cups flour; 8 ounces butter; 2 quarts milk; 1 cup heavy cream; salt; white pepper

Servings: persons

2 cups onions, Finely Diced
2 cups celery
1 cup leek
4 sprigs fresh thyme
1 lemon, peel only (with peeler, not zested)
2 fresh bay leaves
1/2 teaspoon fresh nutmeg
1 lb bacon, finely diced
1 1/2 cups yukon gold potatoes, finely diced
1 1/2 cups celery root, finely diced
1 cup scallion, thinly sliced
4 4 quarts stock or 4 quarts clam juice
100 oysters, shucked
2 cups flour
8 ounces butter
2 quarts milk
1 cup heavy cream
salt
white pepper

1
In large skillet, fry bacon until crisp. Remove bacon from skillet w/ slotted spoon. Reserve bacon fat.
2
In large 10QT pot, sweat onions, celery and leeks in bacon fat. Add fresh thyme and lemon peel. Continue to cook for another 2 to 3 minutes. Season with S & P.
3
In a separate pot, bring fish fumet to a boil. Reduce heat to medium and poach the oysters in small batches for 2 to 3 minutes per batch. Cool oysters on a sheet pan and set aside.
4
Strain the poaching liquid into the large pot with the veggies. Add the milk and bay leaves.
5
In the large skillet melt the butter and whisk in the flour. Slowly whisk in ladles of stock to make a smooth loose mixture. Add this mix to large pot. Stir well. Add nutmeg.
6
Allow soup to simmer until thickened. Check seasonings.
7
Garnish: Saute potatoes and celery root in bacon fat until tender. Just before serving, toss potatoes and celery with bacon and scallions.
8
Finish soup: Just before serving, stir cream into soup. Add poached oysters. Serve soup in bowls and top with potato-bacon mix.

1643

kcal

Calories

117

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-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 19 ingredients. The key ingredients include: 2 cups onions, Finely Diced, 2 cups celery, 1 cup leek, 4 sprigs fresh thyme, and more.

Yes, Oyster Stew 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 Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions