re: Your Favorite Oyster Soup, Stew, Bisque...Recipes

I've served this version from Daniel Gritzer of Serious Eats a few times. It's good stuff - just be careful to keep the pot below the boil and cook the oysters only until their edges just begin to curl.

Oyster Stew with Fennel

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

DIRECTIONS
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.
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. Serve immediately.

I made one version that added a bit of Herbsaint in addition to the fennel, adding it just before the milk. It did nothing to elevate the dish. Mind you it wasn't bad - just that I preferred the straight fennel version better. I've not done a version only using Pernod - but for my taste the anise liquors work better as a boost/flavoring in tomato based shellfish soups vs dairy. For what it's worth I find Pernod is a touch sweeter than Herbsaint but not so much that I think it would skew the flavor by much.

I don't see any issue with making the base the night before - that said, I'm not sure how much time you'll be saving yourself over just making it fresh the same day - you might shave 10 minutes off the process (and you'll still need to be close by to make sure you don't boil the base).

In any event, it's been a (small) crowd pleaser in my house and I can solidly recommend giving it a go.

I made the oyster stew with fennel. I sauteed everything the night before and added the milk but didn't heat it until the following day just before adding the oysters and liquor. Garnished with fennel fronds, thinly sliced green onions and fresh chopped parsley. With all the flavors, I expected it to be really good, but we all found it to be pretty bland. For whatever reason, the flavors just didn't come through. I added a little Herbsaint before the oysters to try to flavor it more. Most of the oysters were huge, but not terribly briny. Had to add salt a few times to try and bring out the flavors. I used some white pepper in it, as well. We liked that it wasn't a heavy thick stew. Just needed more flavor.

This thread has turned to gold.

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Probably should have used bay leaves, Otis.

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I have a standing offer to provide seasoning advice, free of charge, for all who need it...whether they recognize their plight or not...

Yep...the offer is open.

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Wellfleets

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Montauk Pearls

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I've had good Wellfleets.

I understand your hesitation in adding the oysters too soon, but I think adding the oyster liquor would've helped the depth of flavor develop. (Not that I've ever made this recipe, just thinking of oyster liquor in seafood gumbo.)

I had plans to make seafood gumbo, but I've got a cough and chills. Thinking I might use the oysters (from a tub, not fresh) in a cream based soup. Or I might go to bed.

Interesting.

One of the tips I follow for making clam chowder is to let the chowder age for a few hours before gently reheating. Same holds for lobster (but not fish) stew. My guide here is John Thorne's writings which provided a serious upgrade to my chowder game.

Haven't done that with the oyster stew...might have to do one more round while the chill is still in the air.