Big Jones
5347 N. Clark St.
Chicago
(773)275-5725
www.bigjoneschicago.com/
To read more about the restaurant:
Oyster Stew
Serves 4
Ingredients:
4 Tablespoons butter
4 slices baguette, 1-inch thick each
2 Tablespoons all-purpose flour
1/2 cup onion, minced
2 tablespoons green bell pepper, minced
2 Tablespoons celery, minced
2 cloves garlic, mashed
1 cup heavy cream
1 pint shucked oysters with liquor
a few sprigs fresh thyme
1/4 cup Madeira wine
1 Tablespoon lemon juice, fresh squeezed
1 Tablespoon Worcestershire sauce
1/2 teaspoon fresh ground black pepper
2 teaspoons kosher salt
Directions:
In a large skillet, heat butter over medium heat until foaming. Toast the bread on one side in the butter until golden brown and reserve. Add the flour to the remaining butter and stir constantly as flour cooks and browns slightly. Add the onion, bell pepper, celery and garlic, and stir while the vegetables sweat and wilt. After vegetables are rendered, add the cream and drain the liquor from the oysters into the pan as well, reserving the oysters. Add the thyme and bring gently to a boil. Add the Madeira, lemon, Worcestershire sauce, salt and pepper, taste and correct for seasoning. Add the oysters and bring to a boil. Reduce heat, simmer for fifteen seconds, and serve at once, pouring over the toasted bread.
