| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Main dish, Shellfish, Soups | 8 | Servings | |
INGREDIENTS
| 2 | T | Unsalted butter |
| 2 | Onions, 1/4-inch dice | |
| 1 | lb | Baking potatoes, peeled and |
| cut into 1/4-inch dice | ||
| 1 | Fennel bulb-trimmed, halved | |
| cored and cut 1/4-in. | ||
| dice | ||
| 1 | Carrot, 1/4-inch dice | |
| 3 | c | Fish stock or 1 1/2 cups |
| bottled clam juice mixed | ||
| with 1 1/2 cups water | ||
| 2 | c | Half-and-half |
| 1/2 | lb | Slab bacon, 1/4-inch dice |
| 24 | Shucked oysters, with their | |
| liquor | ||
| Salt & freshly ground pepper | ||
| 2 | T | Finely chopped fresh |
| flat-leaf parsley |
INSTRUCTIONS
Melt the butter in a large non-reactive saucepan. Add the onions and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add 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. Strain the stew into a bowl; set aside 1 1/2 cups of the vegetables. Transfer the remaining vegetables along with 2 cups of the liquid to a blender or food processor and blend until smooth. Return the puree to the saucepan and stir in the reserved vegtables and liquid. (Make ahead: The stew can be refrigerated for up to 1 day). In a medium skillet, cook the bacon over moderately-high heat until browned and crisp, about 8 minutes. Transfer to paper towels to drain. Rewarm the stew over moderate heat. Add the oysters with their liquor and the bacon and cook until the oysters are just firm, 2 to 3 minutes. Season with salt and pepper and stir in the parsley. Transfer to shallow soup plates and serve at once. Reprinted from Food and Wine Magazine - January 1997 Posted to MM-Recipes Digest V3 #342 From: Julie Bertholf <jewel1@ix.netcom.com> Date: Fri, 13 Dec 1996 23:11:02 -0800
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Nutrition (calculated from recipe ingredients)
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Calories: 98
Calories From Fat: 33
Total Fat: 3.7g
Cholesterol: 8.5mg
Sodium: 146.5mg
Potassium: 429.9mg
Carbohydrates: 13.2g
Fiber: 1.9g
Sugar: 2g
Protein: 3.5g