Oyster Stew with Vegetables
Dive into a bowl of comfort with this creamy Oyster Stew with Vegetables, a coastal-inspired dish that blends the briny sweetness of fresh shucked oysters with hearty seasonal vegetables. Perfectly balanced with a rich base of butter, heavy cream, and flavorful seafood stock, this recipe features tender russet potatoes, aromatic garlic, and a sprinkling of warm paprika for depth. A quick flour-based roux ensures a silky texture, while the addition of oyster liquor infuses the stew with ocean-fresh flavor. Ready in under an hour, this elegant yet easy-to-make stew is a crowd-pleasing option for cozy dinners or festive gatherings. Serve it steaming hot, garnished with fresh parsley, alongside crusty bread or crackers for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 stalks celery stalks, diced
- 1 large carrot, diced
- 1 medium russet potato, peeled and diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups seafood or vegetable stock
- 1 cup heavy cream
- 1 pint fresh shucked oysters, with their liquor
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon paprika
Instructions
Melt the butter in a large, heavy-bottomed pot over medium heat.
Add the diced onion, celery, and carrot to the pot. Cook, stirring occasionally, for 5-7 minutes, until the vegetables are softened and the onion is translucent.
Stir in the diced potato and minced garlic, cooking for another 2 minutes.
Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes, allowing the raw taste of the flour to cook off.
Gradually pour in the seafood or vegetable stock while stirring constantly to create a smooth base. Bring to a gentle simmer.
Cook the stew for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
Lower the heat, then stir in the heavy cream. Allow the stew to heat through without bringing it to a boil.
Gently add the shucked oysters along with their liquor to the pot. Cook for 3-5 minutes, or until the edges of the oysters begin to curl.
Season the stew with salt, black pepper, and paprika. Taste and adjust seasoning if needed.
Ladle the oyster stew into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 1447 mg | 63% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.1 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 9.7 mcg | 48% | |
| Calcium | 126 mg | 10% | |
| Iron | 8.2 mg | 45% | |
| Potassium | 754 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
