Oyster Gumbo

By the RecipeCafe Archives

Ingredients

• 1 pint (480 ml / about 24 shucked oysters) fresh oysters, with their liquor reserved
• 4 cups (960 ml) fish stock (see notes)
• 2 tablespoons (28 g) unsalted butter, divided
• 1 tablespoon finely chopped yellow onion
• 0.5 can (about 7 oz / 200 g) okra, drained
• 1 can (about 5 oz / 140 g) canned tomatoes, heated and drained of some liquor
• 1 Salt, to taste
• 1 Freshly ground black pepper, to taste

Instructions

1. 1. Prepare the oysters: Rinse the oysters under cold water and pick over them, discarding any shell fragments or grit. Place them in a small saucepan with their liquor and bring just to a simmer over medium heat — this is parboiling, a brief partial cook in liquid. Cook 2-3 minutes, until the oyster edges begin to curl and the bodies turn opaque. Drain immediately, reserving the oyster liquor.
2. 2. Build the stock base: Combine the reserved oyster liquor with 4 cups (960 ml) fish stock in a heavy saucepan (3-4 qt / 2.8-3.8 L). Keep warm over low heat.
3. 3. Cook the onion: Melt 1 tablespoon (14 g) of the butter in a cast-iron skillet or heavy saucepan over medium-low heat. Add the chopped onion and cook, stirring occasionally, for 5 minutes, until softened and translucent but not browned. Add the cooked onion and butter to the stock.
4. 4. Add remaining ingredients: Stir in the okra, the heated and partially drained canned tomatoes, the parboiled oysters, and the remaining 1 tablespoon (14 g) butter. Simmer gently over low heat for 5-8 minutes, until the soup is heated through and the oysters are fully cooked — the edges will be visibly curled and the centers just firm to a spoon.
5. 5. Season and serve: Taste and season with salt and freshly ground black pepper. Ladle into warmed bowls and serve immediately.
6. 6. --- Fish Stock (as directed by Farmer) ---
7. 7. To make fish stock: Place the head, tail, skin, and bones of a lean white fish (with any small amounts of adhering flesh) in a large saucepan. Cover completely with cold water. Bring slowly to a boil over medium heat — do not rush this step, as a gradual rise extracts clearer stock. Once boiling, reduce heat and simmer for 30 minutes, until the liquid is lightly flavored and the solids have given up their gelatin. Strain through a fine-mesh sieve; discard solids. Use immediately or refrigerate up to 2 days.