Title: Oyster & Potato Stew with Crisp Bacon
Categories: Soup Seafood Main
Yield: 8 Servings

2	tb	Unsalted butter
2	md	Onions, 1/4-inch dice
1	lb	Baking potatoes, peeled and -cut into 1/4-inch dice
1	md	Fennel bulb-trimmed, halved, -cored and cut 1/4-in. dice
1	md	Carrot, 1/4-inch dice
3	c	Fish stock or 1 1/2 cups -bottled clam juice mixed -with 1 1
2	c	Half-and-half
1/2	lb	Slab bacon, 1/4-inch dice
24		Shucked oysters, with their -liquor
		Salt & freshly ground pepper
2	tb	Finely chopped fresh -flat-leaf parsley

Melt the butter in a large non-reactive saucepan. Add the onions and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the potatoes, fennel, carrot, fish stock and half-and-half, reduce heat to moderately-low and simmer gently until the vegetables are tender, about 15 minutes.

Strain the stew into a bowl; set aside 1 1/2 cups of the vegetables. Transfer the remaining vegetables along with 2 cups of the liquid to a blender or food processor and blend until smooth. Return the puree to the saucepan and stir in the reserved vegtables and liquid. (Make ahead: The stew can be refrigerated for up to 1 day).

In a medium skillet, cook the bacon over moderately-high heat until browned and crisp, about 8 minutes. Transfer to paper towels to drain.

Rewarm the stew over moderate heat. Add the oysters with their liquor and the bacon and cook until the oysters are just firm, 2 to 3 minutes. Season with salt and pepper and stir in the parsley. Transfer to shallow soup plates and serve at once.

Reprinted from Food and Wine Magazine - January 1997

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