Oyster Stew Recipe

This oyster stew recipe is really quick to prepare.

It's not low in cholesterol - egg yolks and cream - but I've read that if we eat healthily for 80% of the time, then we can please ourselves for the remaining 20% - sounds good to me ;-)

Oyster Stew
18 oysters - shucked and juice retained
1 medium onion - peeled and finely chopped
1lb (450g) peeled diced potato
2 oz (50g) butter
1 pint (600ml) fish stock/water/wine mixture - use the oyster juices as well
1/2 pint (300ml)milk
2 egg yolks
4 fl oz (100ml) cream

Heat the butter in a pan and gently sweat the onions - don't colour them if you can help it.

Add the potatoes and stir round - sweat a further 10 minutes.

Add the fish stock and simmer for 10 minutes or so until the potatoes are soft.

Puree in a blender or push through a sieve and return to the pan.

Add the oysters and then stir in the beaten egg yolks and cream - it's important to remove the pan from the heat at this point.

Return to the heat and stir gently - do not let the mixture boil or it will curdle - until it thickens.

This oyster stew recipe is delicious with hot crusty bread.

Coronary Heart Disease is a major killer. Click here to read about the health benefits of fish and how easy it is to increase the amount you eat. How fish in your diet helps you avoid coronary heart disease

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