Classic Oyster Stew With Fennel Recipe (2024)

Why It Works

  • The anise flavor of fennel infuses the whole-milk base and works wonderfully with the oysters.
  • Whole milk and butter make an oyster stew that's just rich enough without being heavy.

I have a playlist on my computer titled "Snow Songs," which I put together many years ago while snowflakes as big as cotton balls drifted slowly past my apartment windows. The tracks on it are all wildly different, but each manages to capture, at least to my ear, the soothing calm that comes with such a soft, heavy snowfall. On it is Caetano Veloso's rendition of the Mexican ballad"Cucurrucucú Paloma,"followed by Chaka Khan's piano-backed love song"Love Me Still."After that comes Erik Satie'sTrois Gymnopédies, composed in 1888, and Led Zeppelin's"The Rain Song,"which maybe should have been called TheSnowSong. Each, in its own way, is both spare yet comforting—perhaps it's no accident that we describe snow as forming a blanket, a word that conjures nothing but coziness.

Classic Oyster Stew With Fennel Recipe (1)

If I could pick just one dish to accompany that playlist, it would be oyster stew.

You'll see a lot of different oyster stew recipes out there. Some are thickened with flour, or enriched with cream, or flavored with bits of smoky bacon that make you think of a smoldering fire with every bite. Those are all good, but they're not quite the type I have in mind. The kind I want—the kind I find most comforting—is a little more lean, even verging on austere.

Now, don't run away just yet. This isn't some ascetic version of oyster stew made with skim milk or anything horrible like that. It's rich in its own way, thanks to a generous amount of butter and whole milk—that's the comforting part. But it's clean, too, unencumbered by pork fat and flour, allowing the oysters to deliver their full flavor of frigid, briny sea.

As you'll see here, oyster stew is really more of a soup, in the way a lot of fish stews are. It's not slow-cooked in the least. In fact, it's one of the quickest soups I know.

I start by dicing aromatic vegetables, like onion, celery, and fennel if I have it. If I don't, I'll add a splash of Pernod right before adding the milk later.

Classic Oyster Stew With Fennel Recipe (2)

Then I melt a generous pat of butter in a saucepan and cook the diced vegetables in it. A few sprigs of thyme or a bay leaf deepens the flavor. As soon as the vegetables are softened, but not even remotely browned, I add the milk and bring the mixture just to a simmer.

Then I slide in the oysters and their liquor.

Classic Oyster Stew With Fennel Recipe (4)

You can shuck the oysters yourself, if you're up for it (if so, take a look atour guide to shucking, or check out the video below).

If not, you can use one of those pop-top tubs of pre-shucked fresh oysters that most fishmongers sell. In cooked dishes, a lot of the finer nuances of freshly shucked oysters are lost anyway, so you won't be making much of a sacrifice in terms of flavor.

Classic Oyster Stew With Fennel Recipe (5)

I cook the oysters, still at a bare simmer, just until they've firmed up and their edges curl. It doesn't take more than a few minutes.

A little salt, a little pepper, some fresh herbs—parsley, fennel fronds, tarragon, and chives all work—and it's ready. It's not thick like aclam chowder, or hearty like abeef stew, but a steamy bowl manages to soothe in its own perfectly restrained way. Snowstorm not required.

Classic Oyster Stew With Fennel Recipe (6)

November 2015

Recipe Details

Classic Oyster Stew With Fennel Recipe

Active20 mins

Total20 mins

Serves4 servings

Ingredients

  • 3 tablespoons unsalted butter (42g)

  • 2 medium shallots, finely diced (about 50g)

  • 1/2 medium head fennel, finely diced (about 50g) (see note)

  • 1 large stalk celery, finely diced (about 50g)

  • 2 medium cloves garlic, minced (about 10g)

  • 3 sprigs fresh thyme or 1 dried bay leaf

  • 1 quart (950ml)whole milk

  • 2 dozen oysters, shucked, liquor reserved (about 1 1/2 cups; 350g) (see note)

  • Kosher salt and freshly ground black pepper

  • Minced parsley, chives, tarragon, and/or fennel fronds, for garnish

Directions

  1. In a large saucepan, melt butter over medium heat. Add shallots, fennel, celery, and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add thyme or bay leaf.

  2. Add milk and bring to a bare simmer. Add oysters and their liquor and return to a bare simmer; adjust heat as necessary to prevent boiling. Simmer until oysters are just cooked through, about 3 minutes. Discard thyme or bay leaf. Season with salt and pepper. Ladle into bowls, garnish with herbs, and serve.

    Classic Oyster Stew With Fennel Recipe (7)

Special Equipment

Large saucepan

Notes

If you don't have fennel, you can substitute 3 tablespoons of Pernod, added just before the milk.

If you don't want to shuck your own oysters, feel free to use pre-shucked fresh ones (along with their liquor) from your fishmonger.

Read More

  • Oyster Mythbusting: Debunking 5 Common Misconceptions
  • How to Serve Raw Oysters at Home
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  • Spicy Korean Seafood Soup
Classic Oyster Stew With Fennel Recipe (2024)

FAQs

What is the tradition of oyster stew? ›

Oyster stew came to this country with Irish immigrants fleeing the potato famine. Catholic tradition banned meat on Christmas Eve so many Irish families ate a soup or stew of fish. Oysters were substituted for fish and it became a traditional Christmas dish for many, whether Irish or not.

Why did my oyster stew curdle? ›

Why Does Oyster Stew Curdle? The reason for curdling is enzymes in fresh oysters that can cause a chemical reaction, which causes the proteins to coagulate. Not allowing the soup to boil, keeping it at a steady low temperature while cooking and stirring often, will help prevent curdling.

Can you save leftover oyster stew? ›

Leftover oyster stew will keep well in the fridge for up to 3 days, in an airtight container. How to reheat leftovers. Gently reheat leftover stew on the stovetop or in the microwave.

How to cook an oyster? ›

All you need is a pot with a steamer basket. Place the shucked oysters in the basket, set over boiling water, and cover to steam for 4-5 minutes until they are firm and opaque. Once cooked, season with lemon juice, garlic butter, herbs, or other flavors.

What country is oyster stew from? ›

Oyster stew
TypeStew
Place of originUnited States The Gambia
Main ingredientsOysters, cream, sometimes mushrooms or chives
1 more row

What is oyster stew made of? ›

Folks who grew up on the coast, or visiting family and friends there on a regular basis, understand the simple humble goodness of this no-frills stew. Assembled in minutes using just fresh oysters, milk, salt, pepper, butter, and a little green onion, this stew is incredibly simple, but that's why it's so good.

Why do you not chew oysters? ›

We're often asked, “Are you supposed to chew oysters?” and we're here to tell you that despite what you may have heard, it's not recommended to swallow an oyster whole. Biting into the oyster allows flavorful juices to escape and enhances the overall savoring experience.

How long will oyster stew keep in the refrigerator? ›

Allow the oyster stew to cool completely, then transfer it to an airtight container. Store in the fridge for up to three days. Reheat in the microwave or on the stove.

Is oyster soup good for you? ›

Nutrition Facts

Not only are oysters delicious, they are extremely nutritious. Oysters are an excellent source of zinc, iron, calcium, and selenium, as well as vitamin A and vitamin B12.

Does Campbell's still make oyster stew? ›

@foodiefare Sorry, but our Condensed Oyster Stew is discontinued. We hope you will check out bit.ly/condensedsoup to find a new favorite!

What is an oyster slang? ›

Slang. a closemouthed or uncommunicative person, especially one who keeps secrets well. something from which a person may extract or derive advantage: The world is my oyster.

Why is stew always better the next day? ›

A report from BBC Science Focus says that when your bolognese, stew or curry is sitting on the shelf in your fridge, it's getting more flavoursome by the minute even though it's no longer on the stove, because the ingredients are still marinating and breaking down like they would in a super slow cook.

What is the most popular way to cook oysters? ›

Steaming oysters allows the steam to cook them through in just a few minutes without stripping them of their natural juices. If you boil oysters, you can lose out on those natural juices, resulting in chewy, dry meat.

What is the healthiest way to cook oysters? ›

Steaming enables you to cook your oysters within a short amount of time as they retain their natural flavors and juices. Steaming is the healthiest way to prepare this shellfish because you don't need to add fattening oils or other toppings that increase caloric intake.

What is the healthiest way to eat oysters? ›

Oysters are highly nutritious shellfish that offer a wide array of health benefits. They're packed with high quality protein, vitamins, minerals, and antioxidants — all of which benefit health. Still, raw oysters can contain potentially harmful bacteria. To avoid getting sick, enjoy oysters cooked instead.

Why do people eat oyster stew on New Year's Eve? ›

Eating certain foods on New Year's Eve and New Year's Day for luck, prosperity or health is a tradition held around much of the world. In many places, oysters are seen as one of the best foods to eat to help kick off a New Year on the right foot.

What culture does stew come from? ›

The world's oldest known evidence of stew was found in Japan, dating to the Jōmon period. Amazonian tribes used the shells of turtles as vessels, boiling the entrails of the turtle and various other ingredients in them.

What is the significance of Irish stew? ›

The origins of Irish stew are somewhat shrouded in mystery, but it's believed to have originated in the 17th or 18th century. At that time, the dish was often made by shepherds and rural farmers who had access to only a few ingredients but needed a nourishing meal to sustain them through long days of work.

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