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Oyster Stew

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  Vegetable oil 1 Tablespoon
  All purpose flour 3 Tablespoon (Unbleached)
  Skim milk 2 Cup (32 tbs)
  Potatoes 3⁄4 Pound, diced (2 Cups)
  Low sodium chicken stock 1 Cup (16 tbs)
  Shredded carrot 1 1⁄2 Cup (24 tbs)
  Diced red bell pepper 3⁄4 Cup (12 tbs)
  Diced yellow bell pepper 3⁄4 Cup (12 tbs)
  Sliced mushroom caps 3⁄4 Cup (12 tbs)
  Thinly sliced scallions 1⁄4 Cup (4 tbs)
  Minced shallots 1⁄4 Cup (4 tbs)
  Oysters 12 Small, shelled, liquor reserved
  Chopped parsley 2 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Lemon zest 1 Teaspoon, grated
  Salt 1⁄2 Teaspoon
  Hot pepper sauce 1 Dash
  Chopped spinach 1 1⁄2 Cup (24 tbs)

1. Heat the oil in a medium-size heavy-gauge saucepan over medium heat until hot but not smoking. Add the flour and cook, stirring, 3 minutes (the mixture should be dry but not browned). Slowly add the milk one-third at a time, whisking constantly until smooth. Add the potatoes and 1/2 cup of the stock, reduce the heat to low and cook about 20 minutes, or until the potatoes are tender.
2. Meanwhile, in a medium-size nonstick skillet over medium heat, cook the carrots, bell peppers, mushrooms, scallions and shallots in the remaining stock about 5 minutes, or until the vegetables are slightly wilted. Add the oysters and their liquor and cook until the oyster,s edges are ruffled and the oysters are firm.
3. Add the contents of the skillet to the saucepan, then add the parsley, Worcestershire sauce, lemon zest, salt and hot pepper sauce, and stir to combine.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1405 Calories from Fat 278

% Daily Value*

Total Fat 31 g48.1%

Saturated Fat 5.9 g29.5%

Trans Fat 0 g

Cholesterol 266.1 mg88.7%

Sodium 2151.3 mg89.6%

Total Carbohydrates 199 g66.2%

Dietary Fiber 25.2 g100.6%

Sugars 48.2 g

Protein 88 g175.5%

Vitamin A 1031.4% Vitamin C 566.7%

Calcium 89.5% Iron 207.6%

*Based on a 2000 Calorie diet

Oyster Stew Recipe