Oyster Rockafeller Stew
- Prep Time:
- Cook Time:
- Ready Time:
- 1/3 cup sliced pancetta, cut into small dice and fried until the fat is nicely rendered out.
- 1 small yellow onion chopped
- 2 teaspoons chopped garlic
- 1 pint oysters and their liquor you can use in the shell or buy them shucked for cooking.
- 3 cups half and half
- 1 pound fresh spinach, well washed and stems removed
- 4 teaspoons salt
- 2 teaspoons pepper
- Teaspoon of Tabasco sauce less or more depending on your taste
- Tablespoon Worcestershire sauce
- 2 tablespoon unsalted butter
- Smoked paprika
- Home made large croutons fly small rounds of bread in olive oil until golden brown
- Masa flour to dust oysters fro frying
Cut your pancetta into lardons as fry in a little olive oil until crisp around the edges and set aside.
In a pan sauté onions and garlic in olive oil and the butter until sweated, then add the oysters and their liquor and cook for about one min.
Add a dash of Tabasco sauce and the Worcestershire sauce, followed by the fresh spinach cook until wilted.
Add the half and half and bring to a boil and check for seasoning you can make it more spicy, more salt etc. Now with immersion blender blitz the soup until creamy.
Turn down the soup to low and now let’s make the fried oysters. Fresh oysters roll them in masa flour and shallow fry until golden brown on both sides.
To plate put one crouton on the bottom of the bowl, ladle the soup over it, now finish with the crispy oysters and some of the pancetta pieces. I added a little smoked paprika to the side of the plate but you can dust some on the soup as it adds a perfect smoky flavor.
To eat get a little of everything and you have the flavor of oyster Rockefeller in the shell.