Name: Oyster Stew
Yield: Serves 4
Cuisine: British
Ingredients: 300 g waxy potatoes, peeled and cut into rough 1 cm cubes; 50 g butter; 1 medium onion, peeled and finely chopped; 1 tbsp plain flour; ½ glass of dry white wine; 12 large oysters, shucked, juices reserved; 2 celery sticks, cut into rough 1 cm pieces; 100 g piece of rindless streaky bacon, cut into rough 1 cm pieces; 1 leek, cut into rough 1 cm pieces, washed; salt and freshly ground white pepper; 1 litre fish stock; 2 tbsp chopped parsley; 100 ml double cream

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

I’m not that keen on cooking oysters, but when you are confronted with large specimens that are slightly overwhelming, even for the keenest of oyster lovers, they are well suited to a dish like this. Milky oysters would be ideal here, too. This is a popular dish in the States.

Ingredients

50 g butter
1 medium onion, peeled and finely chopped
100 g pie

Method

Melt the butter in a large saucepan and gently cook the onion and bacon for 3-4 minutes without colouring until soft, stirring every so often. Stir in the flour and cook over a low heat for 30 seconds, then stir in the wine.

Gradually stir in the fish stock to avoid lumps forming, then bring to the boil. Add the celery and season with salt and pepper. Lower the heat and simmer for 20 mi

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Oyster Stew

Ingredients

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