| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Soups, Shellfish, Main dish |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 2 |
md |
Onions, 1/4-inch dice |
| 1 |
lb |
Baking potatoes, peeled and cut into 1/4-inch dice |
| 1 |
md |
Fennel bulb-trimmed, halved, cored and cut 1/4-in. dice |
| 1 |
md |
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 |
tb |
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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