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Oyster and Fava Bean Stew

I’ve once again fallen delinquent in my posting. It’s not so much that I haven’t been cooking as much as the fact that I’ve been cooking without recipes, or more precisely that I’ve been cooking and not documenting the recipes. Part of it has been because it takes more time to measure out and document
Course Soups & Stews
Cuisine American
Level Intermediate
Main Ingredient Shellfish
Diet Low Sugar, Pescatarian


  • 1 medium carrot (diced)
  • 2 smalll stalk celery (diced)
  • 1 medium onion (diced)
  • 6 medium crimini mushrooms (aka baby portobellos) (each cut into 6 wedges)
  • 1 cup butternut squash (cut into 1/2" cubes)
  • 2 bay leaves
  • 2 tablespoons dry sherry
  • 2 cups soy milk
  • 1 1/2 teaspoons kosher salt ( or 3/4 tsp regular salt)
  • 1/2 teaspoon sage (ground)
  • black pepper (to taste)
  • 1 tablespoon cultured unsalted butter
  • 1 1/2 tablespoons flour
  • 1/2 cup fresh fava beans (shelled)
  • 12 small oysters (shucked with liquor reserved)


  1. To make the moir poix, saute the carrots, celery and onion in a tablespoon of olive oil over medium heat. It should be soft and fragrant, but not brown. Add the mushrooms, butternut squash and bay leaves and continue to saute another 4-5 minutes.
  2. Turn up the heat and add the sherry, cook until the alcohol has burned off then add the soymilk, salt, sage, and black pepper. Turn down the heat to medium low and and simmer until the butternut squash is cooked.
  3. In a separate pan, make a roux. Melt the butter then add the flour, cook until the two are well incorporated and the flour is cooked but not brown (about a minute or two). When the butternut squash is cooked, ladle some of the liquid from the stew into the roux and whisk until smooth. Pour this back into the stew and gently stir together making sure there are no clumps of roux.
  4. To finish, add the fava beans and cook for about 2 minutes. Then add the oysters and liquor and cook until the oysters start curling around the edges (make sure you don't overcook them, or they will get tough). Serve immediately with a thick slice of crusty bread.