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Oyster Stew Recipe

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This recipe for Oyster Stew is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Stick Butter
1 Medium Onion (chopped)
2/3 c. Dry White Wine
1/2 c. Flour
1 1/4 c. fish stock (chicken stock maybe substituted)
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
Personal Notes:
Personal Notes:
Eating oyster stew on Christmas Eve is a tradition in many Irish families. It's said to have been started by Irish immigrants who had fled to the USA during the potato famine in the mid-1800s. The immigrants had been accustomed to a Christmas Eve stew containing ling cod, which wasn't available here.

 

 

 

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