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Lonny's Oyster Stew

Lonny's Oyster Stew
Need a gluten free main course? Lonny's Oyster Stew could be an outstanding recipe to try. One serving contains 470 calories, 12g of protein, and 38g of fat. This recipe serves 6. From preparation to the plate, this recipe takes about 45 minutes. It can be enjoyed any time, but it is especially good for Autumn. If you have fresh-ground pepper, pancetta, fennel seed, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

1
Cut pancetta into 1/4-inch dice. Put in a 5- to 6-quart pan.
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PancettaPancetta
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Frying PanFrying Pan
2
Trim and discard root ends from leeks, then rinse well and chop.
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LeekLeek
3
Trim and discard tops, root ends, and bruised spots from fennel, then rinse and chop.
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FennelFennel
4
Add leeks, fennel, and fennel seed to pancetta and stir often over medium-high heat until limp but not browned, about 5 minutes.
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Fennel SeedsFennel Seeds
PancettaPancetta
FennelFennel
LeekLeek
5
Add cream and oysters and their liquor and turn heat to medium-high. Stir often just until soup is hot but not boiling, about 4 minutes.
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OystersOysters
LiquorLiquor
CreamCream
SoupSoup
6
Stir in 1/2 cup parsley, liqueur, and pepper and salt to taste.
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LiqueurLiqueur
ParsleyParsley
PepperPepper
SaltSalt
7
Ladle into bowls and sprinkle equally with remaining parsley, then add a dot of butter to each.
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ParsleyParsley
ButterButter
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BowlBowl
LadleLadle
DifficultyHard
Ready In45 m.
Servings6
Health Score15
Gluten Free
DietsGluten Free
Dish TypesSide Dish
OccasionsFallWinter
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