Oyster Stew, Rockefeller Style Recipe

Name: Oyster Stew, Rockefeller Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1 tablespoon olive oil; 2 russet potatoes (about 1 pound), peeled and chopped; 1 onion, chopped; 3 celery stalks, chopped; 1/4 cup all-purpose flour; 2 teaspoons sea salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste; Pinch of ground cayenne pepper; 1/4 cup chopped fresh parsley, plus more for garnish; 4 garlic cloves, smashed and minced; 1 tablespoon chopped fresh marjoram or basil; 3 cups low-sodium chicken broth; 1 pint fresh shucked oysters, such as Apalachicola or Breton Sound, strained with the liquor reserved, picked through and shells removed; 1 cup heavy cream; 4 cups roughly chopped spinach, washed and drained

Servings: persons

3 tablespoons unsalted butter
1 tablespoon olive oil
2 russet potatoes (about 1 pound), peeled and chopped
1 onion, chopped
3 celery stalks, chopped
1/4 cup all-purpose flour
2 teaspoons sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
Pinch of ground cayenne pepper
1/4 cup chopped fresh parsley, plus more for garnish
4 garlic cloves, smashed and minced
1 tablespoon chopped fresh marjoram or basil
3 cups low-sodium chicken broth
1 pint fresh shucked oysters, such as Apalachicola or Breton Sound, strained with the liquor reserved, picked through and shells removed
1 cup heavy cream
4 cups roughly chopped spinach, washed and drained

1
Heat the butter and olive oil in a large saucepan over medium heat until hot.
2
Add the potatoes and onion and cook, stirring frequently, for about 10 minutes, until the onion is soft and light brown.
3
Add the celery and cook, stirring occasionally, for 5 minutes more.
4
Add the flour, salt, black pepper, and cayenne and cook, stirring constantly, until golden brown, about 3 minutes.
5
Add the parsley, garlic, and marjoram and cook and stir for 1 minute more.
6
Stir in the broth and reserved oyster liquor and cook, stirring occasionally, until the mixture is slightly thick and the potatoes are soft, about 15 minutes.
7
Add the cream, stir to mix, and reduce the heat to low.
8
Using a potato masher, mash the potatoes to help thicken the soup.
9
Add the oysters and spinach and cook for about 3 minutes, stirring frequently, until the oysters are just cooked (the edges will begin to curl up) and the spinach is wilted.
10
Remove from the heat to avoid overcooking the oysters.
11
Serve warm, sprinkled with parsley.

861

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 16 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1 tablespoon olive oil, 2 russet potatoes (about 1 pound), peeled and chopped, 1 onion, chopped, and more.

Yes, Oyster Stew, Rockefeller Style 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 Stew, Rockefeller Style

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