Oyster stew; NW Style
 
Prep time
Cook time
Total time
 
[i]This recipe can be made Paleo by subbing coconut milk with the cream and using Ghee in the place of butter. Serves 6 for dinner, more for an appetizer.
Author:
Serves: 6
Ingredients
  • 1 tablespoon of coconut oil
  • 1 large onion, diced large
  • 2 cloves of garlic, minced fine
  • 5 stalks of celery, diced large
  • 2 large leeks, white and light green parts, chopped into rings
  • ¼ teaspoon of dried red peppers
  • ¼ cup of butter or ghee, cut into pieces
  • 8 cups of liquid (that includes the oyster juice)
  • 2 large white potatoes, cubed
  • 1 teaspoon of black pepper, cracked
  • 1 tablespoon each of minced fresh sage, parsley and rosemary
  • OR 1 teaspoon each of dried sage, parsley and rosemary
  • 3 dozen oysters in their liquid (if they are in the shell, start the recipe at the *)
  • 2 cups of half and half or coconut milk
  • Salt to taste (we didn’t need any)
  • Small pats of butter or ghee to serve on top of the stew
Instructions
  1. Prepare to make history with your oyster stew! First, melt your coconut oil over medium high heat, in a large soup pot. Toss in the celery, leek, garlic and onions and sauté for 5-8 minutes, stirring the whole time. (If they need a bit more oil, don’t feel shy about adding a bit more coconut oil. This is not a diet dish!) As soon as the veggies are translucent and fragrant stir in the butter and red pepper flakes. After the butter has melted, add your oyster juice and water to equal 8 cups. Next toss in the potatoes, black pepper and herbs and wait till your pot just starts to simmer and turn down the heat to medium low, or where it will stay on a slow simmer.
  2. When the potatoes just start to get tender, add the half and half. Bring the pot back to a simmer, stirring the whole time. Taste your stew now and see if there is need to adjust your seasonings. (You can prepare to this point the day before. Put the cooled stew in the fridge with the oysters till you are ready to serve. Heat it up to a simmer and proceed from here.)
  3. When you have the flavor where you want it, slide in the oysters and cook for 3-4 minutes until they just start to curl. (This is an important time to watch out as you can easily overcook these little gems and get tough chewy oysters.) Fish out an oyster and chop it into a few pieces and see if they are cooked to your liking. If they are, serve immediately with a pat of butter on top and hot sauce on the side.
  4. *If you get oysters in the shell, wash them well with a scrub brush first, then steam them in a large pot nestled in a strainer with a couple inches of water in the bottom. (For more info on this you can google it) Steam them till they just start to open, about 10-20 mins. (We used a turkey roaster with the rack in it for this) Save the water in the bottom for the stew after straining it through a cheesecloth. (It may be a bit green, but it won’t show up in the final product, honest) Shuck the oysters carefully and save them in the fridge till your soup base is ready. Place 6 oysters per serving in the bottom of each bowl they will be served in and pour the hot stew base over them to heat them. Serve immediately.
Recipe by The Cave Woman Cafe at http://cavewomancafe.com/fish/oyster-stew-an-old-tradition-made-paleo/
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