Oyster Bisque Recipe

Serves 8

Ingredients:

  • 6 tbsp butter
  • 1/2 cup diced onion
  • 1/4 cup diced carrot
  • 1 lb shucked oysters, with liquor
  • 4 cups fish stock
  • 1 1/2 cups white rice
  • 1 tsp salt, plus salt to taste
  • 2 cups heavy cream
  • 1 black fresh ground pepper to 1 few dashes Tabasco sauce

    • Instructions:

    1. In a cast iron skillet melt the butter and saute the onion, celery and carrot 5 to 10 minutes.
    2. Drain oysters, reserving the liquor, chop 3 or 4 oysters and set the remaining oysters aside. Add the chopped oysters to the skillet and cook for 3 to 4 minutes.
    3. In a pot, bring the stock to a boil.
    4. Add the rice, 1 teaspoon of salt and the contents of the skillet.
    5. Reduce the heat and simmer for 40 minutes.
    6. Press the soup through a fine sieve.
    7. Return to the pot and place over the heat.
    8. Add the cream and reduced oyster liquid. Season with salt, fresh pepper and Tabasco or variation.
    9. Add the reserved oysters and heat briefly until the edges of the oysters begin to curl.
    10. Serve bisque in bowls.
    11. Garnish each serving with a dollop of chilled cream and a sprinkling of cayenne pepper.
    12. Annapolitans are known to add a taste of dry sherry to this.