"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Oyster Stew Recipe

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This recipe for Oyster Stew, by , is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Craig Carroll
Added: Monday, September 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Stick Butter
1 Medium Onion
2/3 c. Dry White Wine
1/2 c. Flour
1 1/4 c. fish stock
24 Oysters
1 1/4 c. Milk
2/3 c. Heavy Cream
Salt
Pepper
Paprika

Directions:
Directions:
Melt half of the butter in a sauce pan, add onion and fry until softened. Pour in the wine, bring to simmering point and simmer 3 minutes.

Meanwhile melt the remaining butter in a separate saucepan, stir in flour and cook 1 minute. Gradually add the fish stock, stirring constantly until you have a creamy sauce to add to the wine and onions. Mix well, then add salt and pepper to taste.

Open the oysters, adding their liquor to the stew. Pour in the milk and cream, then heat to a simmer. Reduce heat to low and fold in oysters. Cook on low heat for 1 minute. Serve in soup bowls. Garnish with paprika

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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