Recipe by CindiJ
We are huge fans of the Discovery Channel's "Deadliest Catch" and Capt. Phil Harris is one of our favorites on the show. I found this archived from 1997 courtesy of Seatlle PI & Emeril Lagasse. I have not made this yet, but am posting for future use. Cooking & prep time is estimated.
Top Review by Outta Here
We ate oyster stew a lot when I was growing up, but it was just the milk, butter and oysters type and I found it boring as I got older. This is a nice variation, with more texture and flavor than the other kind. I cooked the onions a little longer than written (didn't want them quite so crunchy), and had to add more cream, since the liquid was not enough for the amount of oysters, but the flavors were great! Made for Fall 2008 PAC.
- 1⁄2 cup diced peeled boiling potato
- 1 tablespoon olive oil
- 1⁄4 cup chopped onion
- 2 pints freshly shucked oysters (drain their liquor and reserve)
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced garlic
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon white pepper
- fresh ground black pepper
- 1⁄2 teaspoon hot pepper sauce
- 1⁄2 teaspoon Worcestershire sauce
- 1 cup heavy cream
- 2 green onions or 2 scallions, finely minced
Directions See How It's Made
- In 3 cups of boiling water, cook the potatoes until firm-tender (al dente).
- Heat the oil in a large skillet over high heat. Add the onions and sauté for 30 seconds. Add the reserved oyster liquor and cook 30 seconds more. Add the parsley, garlic, potatoes, salt, white pepper, and 20 turns of the black-pepper mill, and bring to a simmer. Stir in the hot sauce and Worcestershire and simmer for 1 minute. Add the cream and cook for 3 minutes.
- Fold in the green onions and the oysters and cook just until the edges of the oysters start to curl, about 2 minutes. Stay with it to be sure the oysters don't overcook.
- To serve, ladle 1-1/2 cups of the stew into each of 4 shallow soup bowls and top each with 2 turns black pepper.
- Makes 6 cups, or 4 first-course servings.