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Classic Oyster Stew With Fennel Recipe
from seriouseats.com
Entree
20 min
387 kcal / serving
A simple, quick, and easy soup, this classic oyster stew is flecked with droplets of golden butter and flavored with aromatic vegetables, whole milk, and plenty of briny, fat oysters.
Ingredients
- 3 tablespoonsunsalted butter (42 grams)
- 2 mediumshallots, finely diced (about 50 grams)
- ½ mediumhead fennel, finely diced (about 50 grams) (see note)
- 1 largestalk celery, finely diced (about 50 grams)
- 2 mediumcloves garlic, minced (about 10 grams)
- 3 sprigsfresh thyme or 1 dried bay leaf
- 1 quartwhole milk
- 2dozen oysters, shucked, liquor reserved (about 1 1/2 cups; 350 grams) (see note)
- kosher salt and freshly ground black pepper
- minced parsley, chives, tarragon, and/or fennel fronds, for garnish
Directions
- 1
In a large saucepan, melt butter over medium heat. Add shallots, fennel, celery, and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add thyme or bay leaf.
- 2
Add milk and bring to a bare simmer. Add oysters and their liquor and return to a bare simmer; adjust heat as necessary to prevent boiling. Simmer until oysters are just cooked through, about 3 minutes. Discard thyme or bay leaf. Season with salt and pepper. Ladle into bowls, garnish with herbs, and serve.