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  Recipe Home » Soups » Oyster & Potato Stew With Crisp Bacon *Jb
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  Oyster & Potato Stew With Crisp Bacon *Jb
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 292
Ingredients:
2 tbsp Unsalted butter
2 medium Onions, 1/4-inch dice
1 lb Baking potatoes, peeled and -cut into 1/4-inch dice
1 medium Fennel bulb-trimmed, halved, -cored and cut 1/4-in. dice
1 medium Carrot, 1/4-inch dice
3 cup Fish stock or 1 1/2 cups -bottled clam juice mixed -with 1 1/2 cups water
2 cup Half-and-half
1/2 lb Slab bacon, 1/4-inch dice
24 Shucked oysters, with their -liquor
Salt & freshly ground pepper
2 tbsp 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
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