Recipe Categories
Seafood
Soup & Stews
Seafood Stew
1/4 cup
butter
6 tablespoons flour
3/4 cup chopped celery
3/4 cup chopped onion
1 1/2 teaspoons chopped garlic
1 1/2 teaspoons butter
2 1/2 cups (about) chicken stock
2 1/2 dozen oysters
6 tablespoons heavy cream
1 cup chopped scallions
1 cup chopped artichokes
salt and white pepper to taste
1 egg
2 tablespoons milk
1/2 sheet frozen puff pastry, thawed
Melt
1/4 cup butter in a skillet over medium heat. Whisk in flour gradually. Cook for
10 to 15 minutes or until roux is golden brown or blond, whisking constantly.
Remove from heat.
Saute celery, onion and garlic in 1 1/2 teaspoons butter in a saucepan over
medium heat until tender. Stir in 2 cups of stock. Drain oysters, reserving
liquid. Add enough stock to the reserved liquid to measure 1 cup. Stir into the
soup and bring to a boil. Whisk a small amount of the hot soup into the roux.
Whisk the roux into the hot soup. Simmer for 35 to 40 minutes.
Stir in the cream, scallions, oysters, artichokes, salt and pepper. Simmer for
10 minutes.
Combine the egg and milk in a bowl and mix well. Cut the puff pastry into 1- to
1 1/2- inch rounds. Place the rounds on a baking sheet. Brush with the milk
mixture. Bake at 375 degrees for 10 to 12 minutes or until golden brown.