I give this 5 stars for simplicity and flavor. My tip is using the same pot to saute' the shallots and celery, then adding the liquids and oysters. I was able to prepare the soup with all ingredients, except the oysters, and let stay warm, while entertaining our guests. Then, just before serving, I added the oysters, heated to cook and then served hot. Pretty convenient for a small dinner party and to not be at the stove the whole time. Our guests love the stew.
I served a small baby greens salad with vinigarette and a clump of fresh crab on top. Great seafood combo!
8 users found this review helpful
Feb. 7, 2007