This oyster stew recipe is really quick to prepare.
It’s not low in cholesterol – egg yolks and cream – but I’ve read that if we eat healthily for 80% of the time, then we can please ourselves for the remaining 20% – sounds good to me 😉
So – have this sort of food for high days and holidays – the potatoes are used to thicken the broth and it’s full of goodness but don’t have it too often if you have a family history of high cholesterol 😉
18 oysters – shucked and juice retained
1 medium onion – peeled and finely chopped
1lb (450g) peeled diced potato
2 oz (50g) butter
1 pint (600ml) fish stock/water/wine mixture – use the oyster juices as well
1/2 pint (300ml)milk
2 egg yolks
4 fl oz (100ml) cream
Heat the butter in a pan and gently sweat the onions – don’t colour them if you can help it.
Add the potatoes and stir round – sweat a further 10 minutes.
Add the fish stock and simmer for 10 minutes or so until the potatoes are soft.
Puree in a blender or push through a sieve and return to the pan.
Add the oysters and then stir in the beaten egg yolks and cream – it’s important to remove the pan from the heat at this point.
Return to the heat and stir gently – do not let the mixture boil or it will curdle – until it thickens. It will take around 5 minutes for the oysters to cook and heat through.
This oyster stew is delicious with hot crusty bread.
Some people have oyster stew as a celebration for Christmas and other festivals. I think it’s too good to save just for high days and holidays.
Oysters used to be really cheap – food for the ‘peasants’ but they became a delicacy and were then priced out of the range of the ordinary folk. I expect they were cheap because they grew naturally, could be caught by people wanting to earn a living from the land and water and then sold to their contemporaries, much like all fish.
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Oyster Stew Recipe
By Liz Alderson, Mar 21, 2017
Oyster Stew thickened with potato makes a hearty meal.
Prep Time: 5 minutes
Cook time: 20 minutes
Yield: 4 to 6
Main Ingredient: oysters, potato