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Creamy Oyster and Watercress Stew

Creamy Oyster and Watercress Stew


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The oysters will plump slightly in the hot soup and take on a creamy but firm consistency; if overcooked, they’ll become rubbery.

Ingredients

  • 2 tablespoons vegetable oil
  • 4 leeks, white and pale-green parts only, thinly sliced
  • 2 garlic cloves, finely chopped
  • osher salt, freshly ground pepper
  • 2 dozen oysters, freshly shucked, liquor reserved
  • 4 cups low-sodium vegetable broth
  • Pinch of saffron threads (optional)
  • 1 large bunch watercress, tough ends trimmed, chopped (about 3 cups), plus finely chopped for serving
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup heavy cream, plus more for serving
  • Crusty bread (for serving)

Recipe Preparation

  • Heat oil in a large heavy pot over medium-high heat. Cook leeks, stirring often, until softened, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute; season with salt and pepper.

  • Add wine and reserved oyster liquor to pot and cook until slightly reduced, about 4 minutes. Add broth and saffron; bring to a boil, reduce heat, and simmer 5 minutes. Add watercress and cook until just wilted, about 2 minutes. Let cool slightly, then, working in batches, purée in a blender until smooth. Pour soup into a large saucepan and bring to simmer over medium heat. Add oysters and red pepper flakes and cook until oysters are just cooked through, about 2 minutes; stir in 1/2 cup cream.

  • Serve soup drizzled with more cream and topped with finely chopped watercress.

Recipe by Jones Family Farms, Shelton, CT,

Nutritional Content

Calories (kcal) 360 Fat (g) 17 Saturated Fat (g) 6 Cholesterol (mg) 125 Carbohydrates (g) 22 Dietary Fiber (g) 2 Total Sugars (g) 3 Protein (g) 21 Sodium (mg) 410Reviews Section

Watch the video: How to make Watercress Fish Sauce. Very simple. FFT TV Ep 22

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