Oyster Stew Recipe

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Oyster Stew

Jason Koch


Scott Peacock, chef of Watershed in Atlanta, serves up some stew from the Gulf of Mexico.

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5 Min


25 Min


Stove Top


5 Tbsp
unsalted butter
1 medium
yellow onion, diced (about 1 cup)
1 tsp
coarse salt
2 Tbsp
all-purpose flour
3 c
milk, warmed
1 c
heavy cream
fresh stewing oysters, shucked and picked over to remove any shells, liquor strained and reserved (about 1 cup)
ground black pepper
cayenne pepper
4 slice
good white bread
softened butter for toasting bread

Directions Step-By-Step

1. In a nonreactive saucepan (stainless, 4-quart) over moderately low heat, melt 3 tbsp of butter. Add onion and salt; stir well to coat. Cook slowly, stirring often, until the onion is tender but not browned, about 10 minutes. Sprinkle flour over onion, stirring well to blend, and cook 2 minutes longer. Slowly whisk in heated milk and heavy cream, along with reserved oyster liquor. Bring just to a light simmer, stirring often to prevent scorching.
2. In a wide nonstick skillet over medium-high heat, melt remaining 2 tbsp of butter until hot and bubbling, but not browned. Add drained oysters in a single layer. Sprinkle with coarse salt and black pepper; sauté until oysters begin to curl around edges and gills are slightly exposed, about 2 minutes. Do not overcook. Transfer entire contents of oyster sauté pan to the onion-milk mixture. Stir in a pinch of cayenne, cover, and remove from heat to "ripen" for 10 minutes, allowing flavors to develop.
3. While soup is resting, use cookie cutter (or open end of a drinking glass) to cut a 3-inch round from each slice of bread. Butter both sides of each round and toast both sides in a sauté pan over low heat until golden.
4. When bread is toasted and stew ripened, return stew to gentle heat and bring to just below a simmer. Taste and carefully add salt, which brings out the sweetness of oysters.
5. Place a piece of toast in the bottom of each bowl and ladle soup over, taking care to distribute oysters evenly between portions.

About this Recipe

Course/Dish: Other Main Dishes, Seafood
Main Ingredient: Seafood
Regional Style: American