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Oyster Soup with Fennel Recipe

Oyster Soup with Fennel Recipe
Oyster Soup with Fennel Recipe

Oyster Soup

The reason for a seafood dish on Christmas Eve was that eating meat the day before a religious feast, like Christmas, was forbidden by the Catholic Church. … So the experts conclude that the tradition of fish or oyster stew on Christmas Eve spread to other cultures beyond the Irish and Catholic traditions
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 people

Ingredients
  

  • 4 cup oysters drained; reserve liquid (less, to
  • 6 tablespoon butter melted
  • 1/2 cup shallots chopped fine
  • 1/4 teaspoon thyme
  • 1 bay leaf
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoon flour
  • 300 g light fish stock
  • 14 oz artichoke hearts cooked
  • 2 teaspoon salt
  • 1/4 teaspoon tabasco
  • 300 ml double cream
  • 3 tablespoon parsley chopped, fresh

Instructions
 

  • In a 3-quart casserole, melt butter and saute shallots. When shallots are translucent, add thyme, bay leaf and cayenne pepper. Add flour and whisk well.
  • First steam the oysters to open them. If you don’t have a steamer, a large wok with a lid should do. Half-fill the wok with water, place a rack in the wok (above the water) and sit the oysters on top, flat side up. Cover and bring the water to the boil.
  • Add broth, oyster water, artichoke hearts, salt and tabasco.
  • Bring to a boil. Add oysters and parsley.
  • Simmer on medium, partly covered, for 5 minutes. Add whipped cream and serve immediately

Notes

The timing on cooking the oysters is fairly critical. If you overcook them, they will be rubbery.
Keyword Oyster Soup

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