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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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