Ingredients
| 2 tablespoons olive oil or butter | |
| 1 teaspoon fennel seeds, crushed | |
| ¼ cup chopped parsley | |
| 1 fennel bulb, sliced, fronds reserved | |
| 1 leek, sliced | |
| 2 celery stalks, finely chopped | |
| 2 medium potatoes, peeled and cut in 2cm cubes | |
| zest of 1 lemon | |
| 125ml dry white wine | |
| 2 pottles oysters | |
| 750ml (3 cups) vegetable stock | |
| 1 can white beans (I used butter beans) | |
| crème fraîche or cream (optional), fennel fronds, black pepper, extra virgin olive oil, bread to serve |
I love making oyster soups and stews in the winter when oysters are at their best and I usually buy pottles of seconds to make them, so it doesn’t break the bank. This is a chunky stew with lots of braised vegetables. If you fancy a more creamy soup, simply purée with a stick blender, adding a little more stock, before you add the second lot of oysters.
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Instructions
| 1. | Heat the oil or butter in a large heavy-based casserole over a medium heat. |
| 2. | Add the fennel seeds and parsley and fry, stirring for 2 minutes, then add the fennel, leek, celery, potatoes and a good sprinkle of salt and fry, stirring, for 5 minutes. |
| 3. | Add the lemon zest and wine, bring to the boil, reduce heat to low, cover and cook for 25 minutes, stirring occasionally. |
| 4. | Strain the oysters, reserving the brine. Chop half roughly (reserve half the oysters for later; I like to pick out the plumpest ones to leave whole). |
| 5. | Add the chopped oysters to the veges with the brine, stock and beans; season with salt if your stock is unsalted. Bring to a low simmer for 25 minutes. |
| 6. | To serve, simply stir through the reserved whole oysters or, to make sure everyone gets some, spoon the stew into bowls, leaving the liquid behind, then share out the whole oysters between the bowls and ladle over the hot liquid to gently poach them. |
| 7. | Serve with cream or crème fraîche, if liked, a sprinkle of chopped fennel fronds and ground black pepper, and a drizzle of extra virgin olive oil with bread for dipping. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles