I was sent this recipe by one of our superb customers. It sounded so warm and filling that I just had to share it. As the weather closes in I could think of nothing nicer than an oyster stew to come home to. We’ve had a couple of blows already this autumn so I’m having this the next time I come home soaked to the skin.
The first place I ever ate oyster stew was at the house of another farmer from my village. It was a seminal moment in my oyster culinary education. The oyster stew, coming from the top of the Stanley range with the backdrop of an Atlantic storm raging in Dooagh bay left it’s mark. Raw oysters are amazing; but there is a lot more to our oysters.
24 Achill Oysters shucked
5 Tbsp butter
2 celery stalks, chopped finely
1 onion, chopped finely
20ml Fish sauce
Freshly ground black pepper
1 Shuck the oysters. Make sure you retain the liquor from the oysters.
2 Make a roux: Melt the butter in a pot over medium heat. Add the flour and stir to make a roux. Reduce the heat to medium-low and cook the mixture for a few minutes, stirring often.
3 Add celery and onions: When the roux turns the color of coffee-with-cream, stir in the celery and onions. Increase the heat to medium and cook for 2-3 minutes, stirring frequently.
4 Add oyster juices, milk, cream, fish sauce: Add the oyster juice and any juices the oysters in the bowl have released. The flour in the roux will absorb the liquid and turn into a paste. Slowly add the milk and cream, stirring to incorporate as you pour them in. Add a healthy splash or two of hot sauce, to taste. Add salt and freshly ground black pepper to taste.
5 Heat soup until steamy: Heat the soup to steamy, but below a simmer, over low heat, cook for 15 minutes.
6 Add oysters: It is best to use our medium 85g oysters when you are preparing this dish. Add the oysters and cook for another 2 minutes, or until the edges of the oysters just begin to curl
Plate up and enjoy. My favourite is with fresh white batch loaf and lashings of Irish creamery butter.
Inspired by www.simplyrecipes.com