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 information
Yield
makes about 2 quarts / serves 6 to 8
Ingredients
Preparation
Step 1
Heat the butter and olive oil in a large saucepan over medium heat until hot. Add the potatoes and onion and cook, stirring frequently, for about 10 minutes, until the onion is soft and light brown. Add the celery and cook, stirring occasionally, for 5 minutes more. Add the flour, salt, black pepper, and cayenne and cook, stirring constantly, until golden brown, about 3 minutes. Add the parsley, garlic, and marjoram and cook and stir for 1 minute more.
Step 2
Stir in the broth and reserved oyster liquor and cook, stirring occasionally, until the mixture is slightly thick and the potatoes are soft, about 15 minutes. Add the cream, stir to mix, and reduce the heat to low. Using a potato masher, mash the potatoes to help thicken the soup. Add the oysters and spinach and cook for about 3 minutes, stirring frequently, until the oysters are just cooked (the edges will begin to curl up) and the spinach is wilted.
Step 3
Remove from the heat to avoid overcooking the oysters. Serve warm, sprinkled with parsley.
