Oyster & Potato Stew With Crisp Bacon *jb Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Unsalted butter,
2 medium: Onions, 1/4-inch dice
1 lbs: Baking potatoes, peeled and -cut into 1/4-inch dice
1 medium: Fennel bulb-trimmed, halved, -cored and cut 1/4-in. dice
1 medium: Carrot, 1/4-inch dice
3 cup: Fish stock or 1 1/2 cups -bottled clam juice mixed -with 1 1/2 cups water,
2 cup: Half-and-half,
1/2 lbs: Slab bacon, 1/4-inch dice
24: Shucked oysters, with their -liquor
Salt & freshly ground pepper,
2 tbsp: 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.
Reprinted from Food and Wine Magazine - January 1997
Source from luhu.jp
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.
Reprinted from Food and Wine Magazine - January 1997
Source from luhu.jp