NEW YEAR'S OYSTER STEW
My husband is a former member of the Air Force's Thunderbird team, and I developed this recipe after he invited the whole team to our house on short notice for an informal dinner. It was very easy-it was done in 45 minutes, and it turned out to be the best oyster stew I'd ever made! -Christa Scott, Santa Fe, New Mexico
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings (3 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, saute leeks in butter for 10 minutes or until tender. Add the potatoes, water and bouillon; cover and simmer 20 minutes or until potatoes are tender. Cool., Transfer to a blender. Cover and process until blended. Return to the pan; stir in the milk, cream, oysters, cayenne, salt and pepper. Cook on low until heated through (do not boil). Garnish with parsley.
Nutrition Facts : Calories 251 calories, Fat 13g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 448mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 1g fiber), Protein 14g protein.
OYSTER STEW WITH SWEET POTATO AND LEEKS
High in zinc and iron, oysters star in this velvety stew, which is also packed with beta-carotene, courtesy of flavorful sweet potato.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Melt butter and oil in a medium saucepan on medium heat. Add ginger, leeks, and potato; cook, stirring occasionally until soft, 10 to 15 minutes. Stir in flour; cook for 1 minute.
- Raise heat to medium-high and slowly pour in milk and reserved oyster liquor (1/4 cup), whisking constantly. As soon as bubbles begin to form around the edges of the pan, gently stir in oysters and cook just until set, about 2 minutes. Season to taste with salt and pepper. Divide among bowls.
Nutrition Facts : Calories 237 g, Cholesterol 33 g, Fat 9 g, Fiber 2 g, Protein 11 g, Sodium 213 g
OYSTER STEW LYONESE
Provided by Pierre Franey
Categories soups and stews, appetizer, side dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Trim off the root ends and most of the green part of the leeks. Discard the green part or save for another use. Reserve 3/4 pound of the white part of the leeks plus a small part of the green. Split the white part of the leeks in half and rinse thoroughly between the leaves.
- Cut the leeks lengthwise into thin strips and then crosswise into very small cubes. There should be about 5 cups.
- Peel and cut each potato lengthwise in half. Cut each half crosswise into very thin slices. There should be about 4 cups.
- Heat 2 tablespoons of the butter in a large saucepan and add the chopped leeks. Cook, stirring often, about 5 minutes. Add the potato slices and the water and bring to the boil.
- Add salt and pepper. Let simmer 20 minutes. Drain in a colander. Reserve the liquid and the solids.
- Meanwhile, finely grate the cheese. There should be about 1 cup.
- Heat the oil and remaining tablespoon of butter in a heavy skillet and add the bread. Cook, shaking the skillet and stirring, until the cubes are golden brown. Drain in a sieve.
- Put the leek and potato solids into the container of a food processor or electric blender. Blend thoroughly while adding small amounts of the reserved cooking liquid. Add only enough liquid to make a fine puree.
- Combine the puree with the remaining liquid in a kettle and bring to a simmer. Add the cream, salt and pepper to taste. Add the nutmeg and heat thoroughly.
- Add the oysters with their liquor and cook briefly or just until the oysters curl. Serve sprinkled with chopped parsley. Serve with the croutons and cheese to be added as desired at the table.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 14 grams, Carbohydrate 25 grams, Fat 29 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 13 grams, Sodium 960 milligrams, Sugar 3 grams, TransFat 0 grams
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