Ingredients
- 3 dozen oysters, shucked in their liquid
- 4 cups fish broth (see Micro-Tips)
- 1 pound potatoes (2 large potatoes), peeled and cut into 1/4-inch cubes
- 1 cup heavy cream
- ¾ vial thread saffron, about 1#3 gram
- 1 bunch scallions, thinly sliced across (about 1 cup)
- 1 teaspoon kosher salt
- Nutritional Information
Nutritional analysis per serving (8 servings)
355 calories; 17 grams fat; 8 grams saturated fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 25 grams protein; 153 milligrams cholesterol; 935 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Eight first-course portions
Preparation
- Place oysters in a strainer set over a large bowl to catch liquid.
- Combine potatoes and broth in a 5-quart casserole. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 15 minutes or until potatoes are tender.
- Prick plastic to release steam. Remove from oven and uncover. Add oyster liquid, cream and saffron. Cover tightly with microwave plastic wrap and cook for 7 minutes.
- Pick plastic to release steam. Remove from oven and uncover. Cut each oyster in half with a kitchen scissors. Add to soup with scallions and salt. Cook, uncovered, for 1 minute.
- Remove from oven and let stand for several minutes. Serve hot
33 minutes
Dining and Cooking