• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Oyster and Potato Stew with Crisp Bacon

  • Recipe Submitted by on

Category: Main Dish, Shellfish, Soups

 Ingredients List

  • 2 tb Unsalted butter
  • 2 md Onions, 1/4-inch dice
  • 1 lb Baking potatoes, peeled and
  • --cut into 1/4-inch dice
  • 1 md Fennel bulb-trimmed, halved,
  • --cored and cut 1/4-in. dice
  • 1 md Carrot, 1/4-inch dice
  • 3 c Fish stock or 1 1/2 cups
  • --bottled clam juice mixed
  • --with 1 1/2 cups water
  • 2 c Half-and-half
  • 1/2 lb Slab bacon, 1/4-inch dice
  • 24 Shucked oysters, with their
  • --liquor
  • Salt & freshly ground pepper
  • 2 tb Finely chopped fresh
  • --flat-leaf parsley

 Directions

Melt the butter in a large non-reactive saucepan. Add the onions and cook
over moderate heat, stirring occasionally, until softened, about 8 minutes.
Add the potatoes, fennel, carrot, fish stock and half-and-half, reduce heat
to moderately-low and simmer gently until the vegetables are tender, about
15 minutes.

Strain the stew into a bowl; set aside 1 1/2 cups of the vegetables.
Transfer the remaining vegetables along with 2 cups of the liquid to a
blender or food processor and blend until smooth. Return the puree to the
saucepan and stir in the reserved vegtables and liquid. (Make ahead: The
stew can be refrigerated for up to 1 day).

In a medium skillet, cook the bacon over moderately-high heat until browned
and crisp, about 8 minutes. Transfer to paper towels to drain.

Rewarm the stew over moderate heat. Add the oysters with their liquor and
the bacon and cook until the oysters are just firm, 2 to 3 minutes. Season
with salt and pepper and stir in the parsley. Transfer to shallow soup
plates and serve at once.

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