Title: Oyster and Potato Stew with Crisp Bacon
Categories: Soups, Shellfish, Main dish
Yield: 8 Servings

2 tb Unsalted butter
2 md Onions, 1/4-inch dice
1 lb Baking potatoes, peeled and
--cut into 1/4-inch dice
1 md Fennel bulb-trimmed, halved,
--cored and cut 1/4-in. dice
1 md Carrot, 1/4-inch dice
3 c Fish stock or 1 1/2 cups
--bottled clam juice mixed
--with 1 1/2 cups water
2 c Half-and-half
1/2 lb Slab bacon, 1/4-inch dice
24 Shucked oysters, with their
--liquor
Salt & freshly ground pepper
2 tb Finely chopped fresh
--flat-leaf parsley

Melt the butter in a large non-reactive saucepan. Add the onions and cook
over moderate heat, stirring occasionally, until softened, about 8 minutes.
Add the potatoes, fennel, carrot, fish stock and half-and-half, reduce heat
to moderately-low and simmer gently until the vegetables are tender, about
15 minutes.

Strain the stew into a bowl; set aside 1 1/2 cups of the vegetables.
Transfer the remaining vegetables along with 2 cups of the liquid to a
blender or food processor and blend until smooth. Return the puree to the
saucepan and stir in the reserved vegtables and liquid. (Make ahead: The
stew can be refrigerated for up to 1 day).

In a medium skillet, cook the bacon over moderately-high heat until browned
and crisp, about 8 minutes. Transfer to paper towels to drain.

Rewarm the stew over moderate heat. Add the oysters with their liquor and
the bacon and cook until the oysters are just firm, 2 to 3 minutes. Season
with salt and pepper and stir in the parsley. Transfer to shallow soup
plates and serve at once.

Reprinted from Food and Wine Magazine - January 1997
Posted to MM-Recipes Digest V3 #342

From: Julie Bertholf

Date: Fri, 13 Dec 1996 23:11:02 -0800