Oyster Stew is one of many traditional dishes for the Seven Fishes feast. This recipe is from our EFC Kitchen archives which serves six.
- 50 medium oysters, shucked, about 1.5 lbs – reserve 1 cup of oyster liquor
- 12 tbsp unsalted butter
- 5 tbsp flour
- 4 stalks of celery, finely chopped
- 4 cloves of garlic, finely chopped
- 1 large onion, finely chopped
- 1/2 cup finely chopped curly parsley
- 1 tbsp kosher salt
- 1 and 1/2 tsp black pepper
- 2 cups milk
- 2 cups heavy cream
Combine oyster liquor with 1 cup water in a 2 quart sauce pan. Bring to a simmer over medium heat. Add the oysters and simmer until their edges just begin to curl, about two minutes. Strain oysters through a fine sieve set over a medium bowl. Reserve oysters and cooking liquid separately.
Heat butter in a 4 quart sauce pan over medium-high heat. Add flour and cook, whisking constantly, until golden brown, 3-4 minutes. Reduce heat to medium; add celery, garlic, onions, parley, salt, pepper, and cayenne pepper. Cook stirring frequently with a wooden spoon, until onions and celery are very soft, about 25 minutes.
Stir in milk, cream and reserved oysters with their cooking liquid and cook, stirring occassionally, just until hot, about 5 minutes. Serve immediately.
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