Oyster Stew

Oyster Stew

Introduction

Oyster Stew is a warm and comforting dish that brings the taste of the ocean right to your table. This creamy stew is full of fresh oysters, making it a treat for seafood lovers. It’s a great way to enjoy those fresh flavors and is sure to warm your heart on chilly nights.

Why Make This Recipe

This Oyster Stew is not only delicious but also really easy to make. It’s perfect for special family gatherings or cozy dinners at home. I love making it, especially when I want a comforting meal that feels fancy yet simple. Plus, it’s a great way to share the joy of seafood with friends and family!

How to Make Oyster Stew

Making Oyster Stew is simple and straightforward. Just follow these easy steps!

Ingredients:

• 4 (8-ounce) containers fresh shucked oysters and their liquor (see Tip)
• 4 cups seafood or fish stock
• 1 tablespoon olive oil
• 1 pound shallots, finely diced
• Salt and black pepper
• 3 celery stalks, thinly sliced
• 5 scallions, thinly sliced, plus more for serving
• 6 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups half-and-half (or 1 cup whole milk plus 1 cup heavy cream)
• Ground cayenne (optional)
• 1 teaspoon hot sauce (optional)
• Chopped parsley, for serving
• Oyster crackers or other crackers, for serving

Directions:

1. Purée 1 pound of the oysters and their liquor with 1 cup of seafood stock in a blender; set aside.
2. Heat olive oil in a heavy-bottomed pot or Dutch oven over medium. Add shallots with a pinch of salt and cook until they soften for about 5 to 7 minutes. Add the celery and scallions, cooking until the celery softens, about 5 minutes. Stir in the garlic for about 1 minute until fragrant. Sprinkle the flour on top and stir for 2 minutes. Add 2¼ teaspoons salt and ½ teaspoon black pepper.
3. Pour the puréed oyster mixture into the pot with the remaining 3 cups seafood stock, the half-and-half, and a dash of cayenne (if using). Stir to combine. Bring to a boil and then reduce to a simmer for 15 minutes.
4. Lower the heat and stir in the remaining 1 pound oysters and their liquor. Let it simmer for another 5 minutes until the oysters start to curl. Turn off the heat and mix in the hot sauce (if using), adjusting the seasoning to your taste.
5. To serve, ladle the stew into bowls and garnish with scallions, parsley, black pepper, and oyster crackers. Refrigerate any leftovers in an airtight container and use within 3 days.

How to Serve Oyster Stew

Oyster Stew is best served hot right out of the pot. Ladle it into bowls and top it with sliced scallions, chopped parsley, and a sprinkle of black pepper. Don’t forget the oyster crackers for a bit of crunch!

How to Store Oyster Stew

If you have any leftovers, let the stew cool completely. Then, place it in an airtight container and store it in the refrigerator. It’s good for about 3 days. Just give it a gentle reheat before serving again!

Tips to Make Oyster Stew

1. For the best flavor, use fresh oysters and high-quality seafood stock.
2. If you like a little heat, feel free to add more cayenne or hot sauce.
3. Don’t skip the puréeing step; it gives the stew a rich and creamy texture.

Variation

You can add other seafood like shrimp or crab for a mixed seafood stew. Just make sure to adjust the cooking time accordingly!

FAQs

1. Can I use canned oysters instead of fresh?
Yes, you can use canned oysters, but fresh oysters will give the best flavor and texture.

2. Is this recipe easy for beginners?
Absolutely! The steps are simple, and with a little care, anyone can make this stew.

3. Can I freeze Oyster Stew?
It’s best not to freeze the stew because the oysters can become tough when thawed. However, you can store it in the fridge for a few days.