Oyster Stew, Rockefeller Style

Name: Oyster Stew, Rockefeller Style
Yield: makes about 2 quarts / serves 6 to 8
Ingredients: 3 tablespoons unsalted butter; 1 tablespoon olive oil; 2 russet potatoes (about 1 pound), peeled and chopped; 1 onion, chopped; 3 celery stalks, chopped; 1/4 cup all-purpose flour; 2 teaspoons sea salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste; Pinch of ground cayenne pepper; 1/4 cup chopped fresh parsley, plus more for garnish; 4 garlic cloves, smashed and minced; 1 tablespoon chopped fresh marjoram or basil; 3 cups low-sodium chicken broth; 1 pint fresh shucked oysters, such as Apalachicola or Breton Sound, strained with the liquor reserved, picked through and shells removed; 1 cup heavy cream; 4 cups roughly chopped spinach, washed and drained

December 14, 2011

Traditional oyster stew was one of my dad’s favorites, and he used to make it all the time, especially when we visited my sister in Biloxi, Mississippi, where we could get really fresh oysters. Taking a cue from oysters Rockefeller, another hallmark dish from Antoine’s Restaurant in New Orleans, I brighten my version with fresh spinach. And, to achieve the same smooth, creamy texture with less fat, I blend potatoes with just a touch of heavy cream to make the broth. Taste for seasoning and add more salt and pepper, if desired. This soup should be served hot as soon as it’s done, lest the oysters continue to cook in the broth.

Recipe notes

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