Oyster pan roasts are classic dishes made in a saute pan with aromatic ingredients producing a flavorful broth or sauce. We love this version redolent of a fragrant Mediterranean seafood stew. The anchovy butter on a toasted baguette kicked up the marine flavors of the oysters and their liquor. Easy and quick to prepare for a week night supper. Sophisticated enough when the occasion calls for a special meal.
Ingredients
1 pint Chesapeake Gold Oysters or CB Salts
2 tablespoons olive oil
1 small fennel bulb thinly sliced
1 medium yellow onion thinly sliced
4 cloves garlic minced
1 15-ounce can crushed tomatoes
In a small bowl, mash together butter and anchovy paste with a fork. Slice bread on a sharp bias lengthwise to make four pieces that are 1″ thick and 6 to 8 inches in length. Toast the bread for eight minutes at 350. Transfer each piece to a serving plate and spread with anchovy butter.
Oyster Pan Roast
Heat olive oil in a large skillet over medium high heat.
Add fennel, onion, garlic and red pepper flakes.
reduce heat to low-medium and cook covered over medium heat shirring as needed until vegetables begin to soften.
Add red wine, crushed tomatoes, bay leaf and thyme.
Stir and simmer gently uncovered for 10 minutes.
Just before serving, add oysters with their liquor and simmer until edges of oysters begin to curl (about two minutes).
Adjust seasoning with salt and pepper. Discard bay leaf and thyme stems.
Ladle half the oyster mixture onto large plates or soup bowls. Divide anchovy toast on top and spoon over remaining oyster mixture.
