Use these two basic ingredients to make two deliciously different recipes.
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Question by cooksey45324: Anyone have a recipe for oyster stew or soup with a tomato base, not cream?
Also, no gumbo recipes, please. My grandmother in Florida used to make this soup, but never wrote down the recipe.
Best answer:
Answer by candface1
The best Recipe or on line . are ask Jeeves.com this might help
What do you think? Answer below!
Three Oyster Stew
The three oysters in this stew refer to the shellfish, the oyster mushroom and salsify. The salsify we are referring to is actually called Scorzonera, but can also be labeled Black Salsify, Black Oyster Plant or Viper Grass. It is a regular-shaped, non-tapering root vegetable with a muddy-brown exterior that when peeled reveals a cream-colored, slightly sticky interior. Salsify has a delicate flavor resembling artichoke hearts and coconut milk and is in the same plant family (Compsitae) as endive.
This stew is fairly simple to make but has a complex and rich flavor. Use either Pacific or Atlantic freshly shucked oysters and, for our taste, the saltier the better. Add a salad and a light fruit dessert and you have a complete meal.
Makes 6 appetizer servings
Ingredients:
2 salsify
2 tablespoons butter
1 leek, white part only, finely diced
1 shallot, finely diced
1 rib celery, finely diced
1/4 pound oyster mushrooms
1/2 cup white wine
24 oysters, shucked, liquor reserved
1 cup heavy cream
juice of 1 lemon
1 plum tomato, peeled, seeded and diced
12 French baguette or sourdough baguette toast rounds
fresh tarragon, chopped to taste
fresh chives, chopped to taste
Preparation:
We suggest wearing gloves when peeling salsify to prevent discoloring your hands. Peel the salsify and cut it into 1-1/2-inch to 2-inch long matchstick pieces. To prevent the root from oxidizing and turning brown, place the cut pieces of salsify into a plastic or stainless steel container and cover with water that has the juice of one lemon added.
In a medium-sized sauté pan over medium heat, melt the butter. Add the leeks, shallots, celery and mushrooms. Sauté until tender but not colored, about 8 minutes. Add the salsify, wine and oyster liquor. Cook the mixture over medium heat until half the liquid remains. Add the heavy cream and reduce the liquid until the sauce is slightly thickened. Add the lemon juice, oysters and tomato and cook until just warm, 2 to 3 minutes. Do not let the liquid boil.
To Serve:
Spoon the stew into center of soup plate. Arrange toast around and sprinkle with chives and tarragon.
Advance Preparation:
You may prepare each step of the stew recipe, except adding the lemon juice, oysters and tomatoes, two to three days in advance. Just before serving, bring the stew base to a boil, reduce heat to a simmer and add the remaining ingredients.
Substitutions And Options:
You may substitute other cultivated mushrooms or wild mushrooms for the oyster mushrooms, but the texture will not be as chewy and the flavor will be more earthy. Parsnips will make a good substitute for the salsify but the stew will have a slight sweetness not found in the salsify. Clams or mussels in their shell will make a good alternative to the shucked oysters.
I got something even better that’ll blow you away. Southern Italian dishes, are full of seafood. This is a recipe for Zuppa di Pesce or Seafood soup.
3 tablespoons extra-virgin olive oil
5 garlic cloves
1 whole lobster
8 whole langoustine (scampi)
8 shrimp, preferably prawns
For the broth:
1 glass white wine
10 fresh plum tomatoes
2 cups fish stock
salt and pepper
1 pound clams
1 pound mussels
2 tablespoons parsley
In a large pan, sauté the garlic in 2 tablespoons of extra-virgin olive oil, until the garlic is slightly brown. Add lobster, langoustine, and shrimp, and cook for five minutes. Add wine, tomato, and 2 cups fish stock. Season with salt and pepper. Cover and cook for 10 minutes. Add clams, mussels, and cook 2 more minutes. Serve the seafood soup hot in shallow bowls, and garnish with parsley and one tablespoon of extra-virgin olive oil. Serves 4