Oyster Stew
A warm and comforting creamy stew filled with fresh oysters, perfect for seafood lovers and chilly nights.
Ingredients
For the stew
- 4 containers 4 (8-ounce) containers fresh shucked oysters and their liquor Fresh oysters provide the best flavor.
- 4 cups 4 cups seafood or fish stock Use high-quality stock for best results.
- 1 tablespoon 1 tablespoon olive oil
- 1 pound 1 pound shallots, finely diced
- 3 stalks 3 celery stalks, thinly sliced
- 5 pieces 5 scallions, thinly sliced Plus more for serving.
- 6 cloves 6 garlic cloves, minced
- 1/4 cup 1/4 cup all-purpose flour
- 2 cups 2 cups half-and-half Alternatively, use 1 cup whole milk plus 1 cup heavy cream.
- to taste Ground cayenne (optional) Adjust based on your heat preference.
- 1 teaspoon 1 teaspoon hot sauce (optional) Adjust based on your heat preference.
- to taste Chopped parsley, for serving
- to taste Oyster crackers or other crackers, for serving
Instructions
Preparation
- Purée 1 pound of the oysters and their liquor with 1 cup of seafood stock in a blender; set aside.
- Heat olive oil in a heavy-bottomed pot or Dutch oven over medium heat.
- 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.
Cooking
- 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.
- 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.
Serving
- Ladle the stew into bowls and garnish with scallions, parsley, black pepper, and oyster crackers.
Notes
For the best flavor, use fresh oysters and high-quality seafood stock. If you like a little heat, feel free to add more cayenne or hot sauce. Don't skip the puréeing step; it gives the stew a rich and creamy texture.