Try this Big Flavor Oyster Stew recipe, or contribute your own.
Suggest a better descriptionIn a medium sauce pan, place the butter, onions and celery. saute for 5 minutes over medium-high heatbsp. Add the wine and continue sauteing until the wine evaporates Add the milk and heavy cream. Tie the peppercorns, bay leaf and parsley in a coffee filter and drop into the soup. Add the fish and cook over low heat for 30 minutes. Do not boil. Strain the soup in a strainer and add the oysters. Stir for 3 minutes and season with salt, pepper and tobasco sauce to taste. Serve immediately garnished with chopped parsley or paprika.
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Serving Size: 1 Serving (489g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1577 | ||
Calories from Fat: 1445 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 160.5g | 214 % | |
Saturated Fat 100.4g | 502 % | |
Monounsaturated Fat 44.3g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 519mg | 160 % | |
Sodium 163.4mg | 6 % | |
Potassium 747.6mg | 20 % | |
Total Carbohydrate 31.1g | 9 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 23.7g | ||
Protein 12.7g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1577
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