Coconut-Curry Oyster Stew
Coconut-Curry Oyster Stew
Recipe submitted by Becky
Serves 4-6ppl
- 25 Wellfleet Oysters, shucked + shelled and liquid reserved.
- 2 C yellow onion, small diced
- 3/4 C raw bacon, small diced (about 2 slices; partially freeze to make cutting easier)
- 1 C russet potato, small diced (about 1 small potato. Do not pre dice! See note in instructions.)
- 1.5 C celery, small diced
- 1 C carrot, small diced
- 1 C sliced mushrooms
- 2 Tbl browned butter ghee (can use whole butter or coconut oil as well)
- 3 large bay leaves
- 1.5 Tbl of your favorite curry powder or masala blend
- 1 tsp ground turmeric
- 1.5 tsp Italian seasoning
- 1/2 tsp chili flakes
- 1/4 tsp ground allspice
- 1 1/4 C oyster broth (my oysters were big honkers! If you don’t get as much liquid you can supplement with clam juice, water, veg stock, more wine....)
- 1 C dry white wine
- 1 can full-fat unsweetened coconut milk
INSTRUCTIONS:
Begin by sautéing bacon in a 5-6 quart dutch oven or another heavy bottomed pot over low to medium heat. (This is the point at which you can dice your potato. You don’t want to soak it in water, as you want that beautiful starch to help thicken your stew.) Once the bacon has released it’s fat and started to crisp, add the diced onion + potato to the pot.
Once the onions start to become translucent (about 5-6 minutes), add all of your spices to the pot. Keep stirring and scraping the bottom with a wooden spoon.
Stir the spice mixture for about 2-3 minutes, then add your ghee (or other fat of choice) and the rest of your vegetables. Keep stirring for about 6-8 minutes, until they become bright in color and begin to lose their sharp edges.
Add your wine, really scraping the bottom of the pot to loosen all that fond. Reduce slightly, then add the oyster broth. Cover your pot and let simmer for about 5 minutes. Remove the lid and check to make sure your potatoes are tender.
Add your coconut milk and simmer for about 5 minutes until your broth is smooth + creamy. Gently mix in the oysters and cook to desired doneness.
Check for salt! I didn’t need to add any, but it depends on your taste and how much liquid your oysters released. Garnish with cilantro and toasted coconut flakes for some extra zhuzh
What are you doing with your fresh Wellfleet Shellfish? Please send us pictures of your shellfish dishes and instructions, and your recipe might be next week's recipe of the week!
Email Us
Recipe submitted by Becky
Serves 4-6ppl
- 25 Wellfleet Oysters, shucked + shelled and liquid reserved.
- 2 C yellow onion, small diced
- 3/4 C raw bacon, small diced (about 2 slices; partially freeze to make cutting easier)
- 1 C russet potato, small diced (about 1 small potato. Do not pre dice! See note in instructions.)
- 1.5 C celery, small diced
- 1 C carrot, small diced
- 1 C sliced mushrooms
- 2 Tbl browned butter ghee (can use whole butter or coconut oil as well)
- 3 large bay leaves
- 1.5 Tbl of your favorite curry powder or masala blend
- 1 tsp ground turmeric
- 1.5 tsp Italian seasoning
- 1/2 tsp chili flakes
- 1/4 tsp ground allspice
- 1 1/4 C oyster broth (my oysters were big honkers! If you don’t get as much liquid you can supplement with clam juice, water, veg stock, more wine....)
- 1 C dry white wine
- 1 can full-fat unsweetened coconut milk
INSTRUCTIONS:
Begin by sautéing bacon in a 5-6 quart dutch oven or another heavy bottomed pot over low to medium heat. (This is the point at which you can dice your potato. You don’t want to soak it in water, as you want that beautiful starch to help thicken your stew.) Once the bacon has released it’s fat and started to crisp, add the diced onion + potato to the pot.
Once the onions start to become translucent (about 5-6 minutes), add all of your spices to the pot. Keep stirring and scraping the bottom with a wooden spoon.
Stir the spice mixture for about 2-3 minutes, then add your ghee (or other fat of choice) and the rest of your vegetables. Keep stirring for about 6-8 minutes, until they become bright in color and begin to lose their sharp edges.
Add your wine, really scraping the bottom of the pot to loosen all that fond. Reduce slightly, then add the oyster broth. Cover your pot and let simmer for about 5 minutes. Remove the lid and check to make sure your potatoes are tender.
Add your coconut milk and simmer for about 5 minutes until your broth is smooth + creamy. Gently mix in the oysters and cook to desired doneness.
Check for salt! I didn’t need to add any, but it depends on your taste and how much liquid your oysters released. Garnish with cilantro and toasted coconut flakes for some extra zhuzh
What are you doing with your fresh Wellfleet Shellfish? Please send us pictures of your shellfish dishes and instructions, and your recipe might be next week's recipe of the week!
Email Us