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Oyster & potato stew with crisp bacon
Artist: _
Categories: Bacon, Entrees, Exotic, Pork, Seafood, Soups & Stews
Yield: 8
Rating: 0
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Ingredients:
2 tbspUnsalted butter
2 medOnions, ?inch dice
1 lbsBaking potatoes, peeled and
--cut into ?inch dice
1 medFennel bulb-trimmed, halved
--cored and cut ?in. dice
1 medCarrot, ?inch dice
3 cupFish stock or 1 ?cups
--bottled clam juice mixed
--with 1 ?cups water
2 cupHalf-and-half
1/2 lbsSlab bacon, ?inch dice
24 Shucked oysters, with their
--liquor
Salt & freshly ground pepper
2 tbspFinely chopped fresh
--flat-leaf parsley
Procedures:
1Melt the butter in a large non-reactive saucepan.
2Add the onions and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.
3Add 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.
4strain the stew into a bowl; set aside 1 ?cups of the vegetables.
5Transfer the remaining vegetables along with 2 cups of the liquid to a blender or food processor and blend until smooth.
6Return the puree to the saucepan and stir in the reserved vegtables and liquid.
7(make ahead: the stew can be refrigerated for up to 1 day).
8in a medium skillet, cook the bacon over moderately-high heat until browned and crisp, about 8 minutes.
9Transfer to paper towels to drain.
10rewarm the stew over moderate heat.
11Add the oysters with their liquor and the bacon and cook until the oysters are just firm, 2 to 3 minutes.
12Season with salt and pepper and stir in the parsley.
13Transfer to shallow soup plates and serve at once.
14reprinted from food and wine magazine - january 1997
 
 
 
 

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