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Galway Oyster Broth with Dill and Tomato

Galway Oyster Broth with Dill and Tomato

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Even if you can't find oysters in the shell and have to settle for fresh-shucked, this soup is an elegant, delicious first course.

Yield: Serves 4

  • 1 quart fish stock
  • 1/2 cup heavy cream
  • 8 oysters, shucked, liquor reserved
  • 2 tomatoes, peeled, seeded, and diced
  • 1 tablespoon finely chopped dill
  • salt and freshly ground black pepper to taste

In a 2-quart saucepan, over high heat, reduce fish stock by half. When reduced, add the cream and oyster liquor. Add tomato, dill, and oysters. Simmer for 2 minutes. Season with salt and pepper.

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