Galway Oyster Broth with Dill and Tomato


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.


Serves 4

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