Gluten-Free Oyster Stew

Ingredients

• 6 cups certified gluten-free chicken or vegetable stock 6 cups certified gluten-free chicken or vegetable stock
• 1 lb fresh oysters, shucked and liquor reserved 1 lb fresh oysters, shucked and liquor reserved
• 2 cups diced vegetables (yellow onion, carrots, celery, Yukon Gold potatoes) 2 cups diced vegetables (yellow onion, carrots, celery, Yukon Gold potatoes)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 can diced tomatoes (optional, for a heartier base) 1 can diced tomatoes (optional, for a heartier base)
• 2 tbsp unsalted butter 2 tbsp unsalted butter
• 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening) 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
• 1/2 cup heavy cream or full-fat coconut milk (for richness) 1/2 cup heavy cream or full-fat coconut milk (for richness)
• 1 tsp salt, or to taste 1 tsp salt, or to taste
• 1/2 tsp freshly ground black pepper, or to taste 1/2 tsp freshly ground black pepper, or to taste
• 2 tbsp fresh parsley, chopped (for garnish) 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. 1

   In a large, heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium heat until it shimmers and begins to foam, about 2-3 minutes. Add the minced garlic and sauté until fragrant, taking care not to burn it, approximately 1 minute.

2. 2

   Add the diced yellow onion, carrots, and celery to the pot, stirring to coat them in the butter. Cook, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent, about 8-10 minutes. If using, stir in the diced tomatoes and cook for another 2 minutes until they begin to break down.

3. 3

   Pour in the certified gluten-free chicken or vegetable stock and add the reserved oyster liquor. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the potatoes are tender when pierced with a fork.

4. 4

   While the stew simmers, prepare the thickener by whisking together the cornstarch and cold water in a small bowl until smooth. Once the vegetables are tender, slowly whisk this cornstarch slurry into the simmering stew. Continue to simmer, stirring frequently, for another 5 minutes until the stew has thickened to your desired consistency.

5. 5

   Gently stir in the shucked oysters and the heavy cream or coconut milk. Cook for just 3-5 minutes more, until the edges of the oysters begin to curl and they are just cooked through; be careful not to overcook them, as they can become tough. Season the stew with salt and freshly ground black pepper to taste.

6. 6

   Ladle the hot gluten-free oyster stew into bowls. Garnish generously with fresh chopped parsley before serving immediately. Enjoy the rich flavors and comforting warmth of this delightful stew.

Nutrition (per serving)

Tips & Notes

• Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
• Any plant-based milk works here — oat milk (certified GF) gives the richest mouthfeel; almond milk keeps it lighter.
• Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.