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Leroy's Oyster Stew

Source of Recipe

From "Besh Big Easy" by John Besh


Recipe Introduction

"Leroy was a country cook with Isleño roots, and proud of it. Fat local oysters and the pan sauce made from their liquor are the secrets of this stew."

List of Ingredients

â—¦ 1 leek, white part, minced
â—¦ 3 cloves garlic, minced
â—¦ 1 tablespoon olive oil
â—¦ 1 large tomato, chopped
â—¦ 2 green onions, chopped
â—¦ Go-To Oyster Pan Sauce (recipe follows)
â—¦ Pinch dried thyme
â—¦ 3 dozen oysters, shucked and liquor reserved for Pan Sauce
â—¦ Tabasco
â—¦ Squeeze of lemon juice
â—¦ Salt and pepper


Recipe

Cook the leeks and garlic in the oil in a large saucepan over medium heat until softened, about 3 minutes.

Add the tomatoes, green onions, oyster pan sauce, and thyme, increase the heat to high, and bring to a boil. Lower the heat to a simmer, add the oysters, and cook just until they become firm and their edges begin to curl.

Season with Tabasco, lemon juice, salt and pepper, and stir to combine the flavors.

Serves 6



Go-To Oyster Pan Sauce:

The rich flavor of this stew comes from a simple oyster pan sauce. I make it by heating some olive oil in a skillet with a diced large onion, a minced fennel bulb, 4 minced garlic cloves, a heaping teaspoon each crushed red pepper flakes, thyme, and tarragon, and 2 bay leaves.

Once the vegetables have softened, I add 1 ½ cups heavy cream, 1 ½ cups dry vermouth, and 3 cups oyster liquor or water. Increase the heat to high and reduce the sauce by half, about 15 minutes.