Oyster Stew

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

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

Europe
United Kingdom

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