Classic Oyster Stew With Fennel

By RoketJSquerl

Ingredients

• 3 tablespoons unsalted butter (42 grams)
• 2 medium shallots, finely diced (about 50 grams)
• 1/2 medium head fennel, finely diced (about 50 grams) (see note above)
• 1 large stalk celery, finely diced (about 50 grams)
• 2 medium cloves garlic, minced (about 10 grams)
• 3 sprigs fresh thyme or 1 dried bay leaf
• 1 quart (950 milliliters) whole milk
• 2 dozen oysters, shucked, liquor reserved (about 1 1/2 cups; 350 grams) (see note above)
• Kosher salt and freshly ground black pepper
• Minced parsley, chives, tarragon, and/or fennel fronds, for garnish

Preparation

Step 1

1.

In a large saucepan, melt butter over medium heat. Add shallots, fennel, celery, and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add thyme or bay leaf.

2.

Add milk and bring to a bare simmer. Add oysters and their liquor and return to a bare simmer; adjust heat as necessary to prevent boiling. Simmer until oysters are just cooked through, about 3 minutes. Discard thyme or bay leaf. Season with salt and pepper. Ladle into bowls, garnish with herbs, and serve.