Seattle Oyster Pan Roast
Seattle Oyster Pan Roast By Andrew Zimmern I can’t get enough of this classic seafood soup that marries an oceanic, briny intensity with decadent creaminess. Ho
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Stove
- Pot
- Saucepan
- Fine-mesh sieve
- Colander
- Chef's knife
- Cutting board
- Butcher's twine
- Ladle
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 3 cups fresh shucked oysters and their liquor (juices)
- 2 tablespoons butter
- 1/2 teaspoon Old Bay seasoning
- 1 cup thinly sliced celery
- 1 cup thinly sliced yellow onion
- 1 sprig fresh thyme
- 4 sprigs parsley
- 2 tablespoons Worcestershire sauce
- 2 cups fish stock (or clam juice, diluted to taste)
- 3 cups cream
- 2 teaspoons paprika
- Minced chives for garnish
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