Capt Phils Oyster Stew Recipes

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CAPT. PHIL'S OYSTER STEW



Capt. Phil's Oyster Stew image

We are huge fans of the Discovery Channel's "Deadliest Catch" and Capt. Phil Harris is one of our favorites on the show. I found this archived from 1997 courtesy of Seatlle PI & Emeril Lagasse. I have not made this yet, but am posting for future use. Cooking & prep time is estimated.

Provided by CindiJ

Categories     Stew

Time 25m

Yield 6 Cups, 4 serving(s)

Number Of Ingredients 13

1/2 cup diced peeled boiling potato
1 tablespoon olive oil
1/4 cup chopped onion
2 pints freshly shucked oysters (drain their liquor and reserve)
2 tablespoons minced fresh parsley
2 tablespoons minced garlic
1 1/2 teaspoons salt
1/4 teaspoon white pepper
fresh ground black pepper
1/2 teaspoon hot pepper sauce
1/2 teaspoon Worcestershire sauce
1 cup heavy cream
2 green onions or 2 scallions, finely minced

Steps:

  • In 3 cups of boiling water, cook the potatoes until firm-tender (al dente).
  • Heat the oil in a large skillet over high heat. Add the onions and sauté for 30 seconds. Add the reserved oyster liquor and cook 30 seconds more. Add the parsley, garlic, potatoes, salt, white pepper, and 20 turns of the black-pepper mill, and bring to a simmer. Stir in the hot sauce and Worcestershire and simmer for 1 minute. Add the cream and cook for 3 minutes.
  • Fold in the green onions and the oysters and cook just until the edges of the oysters start to curl, about 2 minutes. Stay with it to be sure the oysters don't overcook.
  • To serve, ladle 1-1/2 cups of the stew into each of 4 shallow soup bowls and top each with 2 turns black pepper.
  • Makes 6 cups, or 4 first-course servings.

Nutrition Facts : Calories 449.9, Fat 30.7, SaturatedFat 15.3, Cholesterol 194.8, Sodium 1161.5, Carbohydrate 20, Fiber 0.9, Sugar 1, Protein 23.6

QUICK & LIGHT OYSTER STEW



Quick & Light Oyster Stew image

Make and share this Quick & Light Oyster Stew recipe from Food.com.

Provided by Pinay0618

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups water
1 tablespoon butter
2 teaspoons Worcestershire sauce
2 (8 ounce) cans canned oysters, drained, juice reserved
1/2 teaspoon salt
1 lb russet potato, peeled and cubed
4 cups low-fat milk
1/4 teaspoon white pepper
1/2 teaspoon ground nutmeg

Steps:

  • Combine water with butter, Worcestershire sauce, juice from oysters and salt in a stockpot and bring to a boil over high heat.
  • Add potatoes, reduce heat to medium-high, and cook for 20 minutes, stirring occasionally, until potatoes are tender.
  • If oysters are large, cut into halves or thirds.
  • When potatoes are tender, reduce heat to medium and add oysters.
  • Cook until edges curl, about 4 minute.
  • Meanwhile, scald milk by placing in a large saucepan and heating until bubbles begin to form around edges.
  • Be careful it does not scorch.
  • Add to stockpot with pepper and heat through.
  • Serve with a sprinkle of nutmeg on each serving.

Nutrition Facts : Calories 297.4, Fat 8.2, SaturatedFat 4.2, Cholesterol 82.2, Sodium 582.5, Carbohydrate 37.2, Fiber 2.6, Sugar 13.9, Protein 18.6

EASIEST OYSTER STEW



Easiest Oyster Stew image

Make and share this Easiest Oyster Stew recipe from Food.com.

Provided by Shug22

Categories     Stew

Time 13m

Yield 3 cups, 3 serving(s)

Number Of Ingredients 7

3 cups skim milk
1 tablespoon extra light butter
4 ounces oysters, drained
salt
black pepper
hot sauce
1 tablespoon ketchup

Steps:

  • Melt butter over medium high heat.
  • Add all other ingredients and simmer until ready to eat.
  • Prefer saltines with this soup.

Nutrition Facts : Calories 160.9, Fat 4.2, SaturatedFat 2.2, Cholesterol 28.9, Sodium 262.6, Carbohydrate 16.8, Sugar 1.1, Protein 13.6

SO SIMPLE OYSTER STEW



So Simple Oyster Stew image

Simple and yummy--what more could you want? This is a favorite recipe from the National Fisheries Institute.

Provided by southern chef in lo

Categories     Stew

Time 12m

Yield 8 serving(s)

Number Of Ingredients 7

1 quart shucked oyster, with their liquid
8 cups milk
8 tablespoons margarine, cut into pieces
1 teaspoon fresh ground white pepper
1/2 teaspoon salt
paprika
2 tablespoons finely chopped fresh parsley

Steps:

  • Heat oysters in their liquid in medium saucepan over high heat until oyster edges begin to curl, about 2 to 3 minutes.
  • Heat milk and margarine together in large saucepan over medium high heat just to boiling; add the salt and pepper.
  • Stir in the oysters and their liquid. Do NOT bring back to a boil or oysters will get tough.
  • Pour stew in a large serving soup bowl; dust with paprika and sprinkle with parsley.

OYSTER STEW SUPREME



Oyster Stew Supreme image

Don't let the list of ingredients intimidate you - this actually goes together very quickly and makes a perfect last minute hearty and satisfying dinner.

Provided by Sherri Dodsworth

Categories     Stew

Time 30m

Yield 8 serving(s)

Number Of Ingredients 17

2 slices bacon, diced
1/2 cup butter
1 medium onion, diced
2 stalks celery, diced
1 garlic clove, crushed
3 tablespoons Wondra Flour
salt
fresh ground black pepper
1 pinch cayenne
1/2 teaspoon dried thyme
1 (8 ounce) bottle clam juice
1/4 cup dry sherry
1 1/2 cups heavy cream
1 (12 ounce) can evaporated milk
16 ounces shucked oysters, with their liquor
3 dashes Worcestershire sauce
1/2 cup parsley, finely chopped

Steps:

  • Sauté diced bacon in a non-stick soup pot over low heat until rendered.
  • Add butter and heat until melted.
  • Add onions, celery and garlic and continue to cook over low heat, stirring occasionally, until translucent, taking care not to let them brown.
  • Add salt and pepper to taste, pinch of cayenne, thyme and Wondra or other fine white flour, whisking steadily to make a roux.
  • Cook, whisking steadily, for several minutes.
  • Slowly whisk in clam juice, whisking until smooth, then sherry, whisking until smooth.
  • Whisk in cream, whisking until smooth, then whisk in evaporated milk, whisking until smooth.
  • Raise heat slightly, stir while bringing just until it starts to boil, then lower heat and whisk until slightly thickened, about 5 minutes.
  • Stir in oysters with their liquor, several dashes of Worcestershire sauce and the chopped parsley.
  • Continue to heat, stirring occasionally, until oysters curl at the edges indicating they are heated through.

Nutrition Facts : Calories 438.8, Fat 35.2, SaturatedFat 20.7, Cholesterol 136.2, Sodium 367.2, Carbohydrate 14.6, Fiber 0.7, Sugar 2.1, Protein 10.5

THICKER OYSTER STEW



Thicker Oyster Stew image

This is my all-time favorite oyster stew. It's a little thick although I offered water later. The texture is great and.versatile. I sometimes use potato also. Thank you.

Provided by Parsley

Categories     Stew

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

4 tablespoons butter
1 cup finely chopped sweet onion
2 celery ribs, finely chopped
2 garlic cloves, minced
1 quart shucked oyster, do NOT drain
1/4 cup flour, dissolved in
1/4 cup very hot water
1 quart fat-free half-and-half, can use regular
1 teaspoon sugar
1 teaspoon salt, to taste
1/2 teaspoon tarragon
1/4 teaspoon white pepper
1/4 teaspoon paprika

Steps:

  • In a soup pot, melt butter. Add the finely chopped onions and celery and minced garlic. Cook for about five minutes until veggies are tender.
  • Add the oysters and their liquid to the pot. Bring to a boil and boil for 4-5 minutes, until oysters curl; reduce heat to a simmer.
  • In a small cup whisk together 1/4 flour in 1/4 water until very smooth; add this to soup pot, stirring constantly.
  • Add all remaining ingredients to the soup pot. Cook over med heat, stirring frequently, for about 10-12 more minutes or until heated through and thickened.
  • Serve.

Nutrition Facts : Calories 323.1, Fat 13.6, SaturatedFat 7, Cholesterol 104.1, Sodium 861.8, Carbohydrate 30.2, Fiber 0.9, Sugar 10.2, Protein 19.6

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