Classic Oyster Stew With Fennel Recipe

• 3 tablespoons unsalted butter (42 grams)
• 2 medium shallots, finely diced (about 50 grams)
• 1/2 medium head fennel, finely diced (about 50 grams) (see note)
• 1 large stalk celery, finely diced (about 50 grams)
• 2 medium cloves garlic, minced (about 10 grams)
• 3 sprigs fresh thyme or 1 dried bay leaf
• 1 quart (950 milliliters) whole milk
• 2 dozen oysters,
• , liquor reserved (about 1 1/2 cups; 350 grams) (see note)
• Kosher salt and freshly ground black pepper
• Minced parsley, chives, tarragon, and/or fennel fronds, for garnish

1. In a large saucepan, melt butter over medium heat. Add shallots, fennel, celery, and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add thyme or bay leaf.
2. Add milk and bring to a bare simmer. Add oysters and their liquor and return to a bare simmer; adjust heat as necessary to prevent boiling. Simmer until oysters are just cooked through, about 3 minutes. Discard thyme or bay leaf. Season with salt and pepper. Ladle into bowls, garnish with herbs, and serve.

unsalted butter, shallots, head fennel, stalk celery, garlic, thyme, milk, oysters, liquor reserved, kosher salt, parsley

Taken from www.seriouseats.com/recipes/2015/11/oyster-stew-recipe.html (may not work)