OYSTER STEW WITH SWEET POTATO AND LEEKS

Oyster Stew with Sweet Potato and Leeks image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 9

Previous Next

2 tablespoons unsalted butter
1 tablespoon safflower oil
1 tablespoon minced fresh ginger
1 leek, white and light green parts only, cut in 1/4-inch dice and washed
1 medium sweet potato, 6 ounces, peeled and diced 1/4-inch thick
2 tablespoons all-purpose flour
3 cups fat-free milk
13 shucked oysters, liquor saved
Coarse salt and freshly ground pepper

Steps:

Melt butter and oil in a medium saucepan on medium heat. Add ginger, leeks, and potato; cook, stirring occasionally until soft, 10 to 15 minutes. Stir in flour; cook for 1 minute.
Raise heat to medium-high and slowly pour in milk and reserved oyster liquor (1/4 cup), whisking constantly. As soon as bubbles begin to form around the edges of the pan, gently stir in oysters and cook just until set, about 2 minutes. Season to taste with salt and pepper. Divide among bowls.

Nutrition Facts : Calories 237 g, Cholesterol 33 g, Fat 9 g, Fiber 2 g, Protein 11 g, Sodium 213 g