Marshall's Dreamy Oyster Stew recipe
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3 tablespoons extra-virgin olive oil
1 yellow potato, cut into small dice
¼ cup finely diced sweet onion
2 teaspoons minced garlic
1 pinch salt and ground black pepper to taste
¼ cup all-purpose flour
½ pint raw oysters, cut into bite-size pieces and liquid reserved
2 ½ cups skim milk
Nutrition Info
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553.5 calories
carbohydrate: 55.6 g
cholesterol: 77.8 mg
fat: 24.1 g
fiber: 3.2 g
protein: 28 g
saturatedFat: 3.8 g
servingSize: -
sodium: 288.5 mg
sugar: 16.9 g
transFat: : -
unsaturatedFat: : -
Directions Marshall's Dreamy Oyster Stew
Directions
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Heat olive oil in a saucepan over medium heat. Add potato, onion, and garlic to the hot oil, reduce heat to medium-low, and bring the mixture to a simmer. Place a lid on the saucepan and cook the mixture at a simmer, stirring occasionally, until the onion and potato soften, 5 to 7 minutes.
Season the potato mixture with salt and black pepper.
Stir flour into the mixture to make a roux. Increase heat to medium and stir the mixture constantly to cook the flour, 3 to 4 minutes.
Pour reserved oyster liquid into the potato mixture. Increase heat to medium-high.
Slowly stream skim milk into the saucepan while stirring continually, cook and stir until the mixture begins to thicken and bubble, 5 to 7 minutes. Season again with salt and black pepper as needed.
Reduce heat to medium-low. Add oysters to the saucepan, continue to cook and stir until the mixture is thick and the oysters are just cooked through, about 3 minutes.
Turn off the heat and continue to stir until you are sure soup will not boil after covered. Cover and let stand 10 minutes for the flavors to blend.