Oyster Stew Recipe

• Olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 rib celery, finely chopped
• 5 cloves garlic, sliced
• 1 bay leaf
• 1 small bunch thyme
• 1/2 bunch parsley
• 32 ounce fish stock
• 28 ounce can diced tomatoes
• 24 oysters, shucked
• kosher salt and cracked black pepper
• lemon slices, optional

1. Heat a good drizzle of oil in a large pot. When shimmering add onions, carrot, celery and garlic and cook until wilted. Add bay leaf, thyme, parsley, fish stock, and canned tomatoes and bring to a simmer; cook for about 15 minutes until vegetables are soft. Turn off heat and add oysters and oyster liquor. Season to taste with salt and pepper and serve immediately.

olive oil, onion, carrot, celery, garlic, bay leaf, thyme, parsley, fish, tomatoes, oysters, kosher salt, lemon slices

Taken from www.seriouseats.com/recipes/2011/12/oyster-stew-tomato-recipe.html (may not work)