Island Creek Oyster Stew
Ultimate Seafood Stew
Notorious for their oyster catching ability, and also their fresh seafood restaurant, Island Creek Oyster Bar has been creating quite a name for themselves as far as delicious seafood goes – and we can’t seem to get enough! Already a fan of their Oyster sliders with lime aioli, their island creek oyster stew recipe isn’t even a close second…it has to be a tie. That being said, ride out the last few weeks of Winter with this seafood stew to keep you warm – it’s so good that you might just pray for the cold to linger a little longer! Full recipe and instructions below.
- 2 large scallions, sliced thin
- 1 clove garlic, smashed
- 2 sprigs thyme
- ½ cup dry white wine
- 2 cups heavy cream
- 2 tsp lemon juice
- salt & pepper, to taste
- 1 Tbsp canola oil
- ½ cup diced slab bacon
- 2 Tbsp water
- 1 small Spanish onion, diced small
- 1 leek, washed & sliced, white only
- 1 small celery root, peeled and diced small
- 1 medium carrot, peeled and diced small
- 1 medium Yukon gold potato, peeled, diced & blanched
- 16 Island Creek Oysters (or any good oyster), shucked and liquid saved
- 16 Italian parsley leaves
- Zest of lemon
- 4 slices brioche, 3 inches thick, lightly toasted
- To make broth, heat canola oil in medium saucepan. Add shallots and garlic and sweat for 3 minutes, but do not let brown. Add wine and bring to a boil. Reduce heat and simmer until wine is cooked down by half.
- Add cream and thyme; continue to simmer until reduced by half. Remove from heat, strain through a fine mesh strainer, add lemon juice, and season with salt and pepper.
- Add water and bacon to a large sauté pan set over medium heat. Cook until bacon is golden brown and crisp. Remove bacon from pan but leave 2 tablespoons of bacon fat in pan.
- Add onion, leek, celery root, carrot, and potato to pan and sauté until they begin to lightly color, about 5 minutes. Remove pan from heat. Pour broth into pan with vegetable mixture, slowly raise heat, and let simmer for 2 minutes. Do not allow broth to come to a full boil.
- Remove stew from heat and add oysters with their liquid, lemon zest, parsley, and season to taste with salt and pepper. Place toasted brioche in four bowls and carefully spoon oyster stew over brioche. Serve immediately.