BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

OYSTER STEW

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We served this in May 2014 at the Dinner Show along side a fried oyster po-boy!

Ingredients:

  • 4 leeks, washed, split up white and light green from darker green leaves--reserve for leek stock
  • 2 cups fish broth
  • 2 cups water
  • 4 cup diced leeks, chopped
  • 2 tablespoons unsalted butter
  • 1 cup diced onion, medium dice
  • 2 tablespoons EVOO
  • 1 teaspoon each seasalt, ground coriander
  • 2 russet potatoes, peeled, cubed
  • 1 bay leaf
  • 1 sprig fresh thyme or tarragon
  • 8-10 oysters, debending upon size, chopped
  • ground pepper to taste

Method:

Leek stock: take the green parts of leeks, cut into 2 inch pieces and split. Soak to clean well. Drain & place into pot; cover with water.Simmer 20 minutes and strain and reserve.

Chopped Leeks: Melt butter with EVOO in saucepan over medium-low heat. When butter foams, stir in sliced leeks, onions, salt and coriander. Reduce heat; cook, stirring frequently, about 10 minutes to cook vegetables. Stir in reserved leek- fish broth, herbs and the cubed potatoes and oysters. Return to simmer for 8-10 minutes or until potatoes are fork tender.

At service drizzle with EVOO and garnish with frizzled leeks.

To make frizzled leeks: Cut 1/4 inch rings from white end of clean whole leek. Drop into 350F preheated grape seed oil to frizzle quickly.* Remove when brown and crisp to paper towel to blot oil. Serve immediately.

CHEF NOTE:Lightly dusting with flour before dropping into oil may help brown more quickly.



Preparation Time: 45 minutes
Cooking Time: 30 minutes
Recipe Yield: 4-6 servings

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