Panfish and Oyster Stew

Holidays & Special Occasions Thanksgiving Panfish and Oyster Stew

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      Panfish and Oyster Stew:108:
      2 tbs butter
      2 tbs finely diced green onions
      3 cups crappies, cut into 1-inch pieces
      1/2 cup prepared seasoned flour
      1/4 cup sherry
      2 8-oz cans oysters, undrained
      2 tsp Worcestershire sauce
      1/2 cup heavy cream
      1 cup half-and-half
      1 tsp parsley
      1/8 tsp pepper
      In large pot, melt butter over medium heat. Add green onions. Saute until tender.

      Dredge fish in seasoned flour. Shake off excess. Add fish.

      Saute 20 seconds per side. Add sherry, oysters and Worcestershire sauce to pot. Bring liquid to a low boil.

      Reduce heat. simmer 2 minutes or until fish flakes easily with fork. In small bowl, combine cream and half-and-half.

      Add cream mixture to stew. Return to a simmer. Gently ladle stew into bowls.

      Top with parsley and pepper. Serve with oyster crackers. Makes 6 cups = about 480 calories.

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Holidays & Special Occasions Thanksgiving Panfish and Oyster Stew