Australian Oyster Chowder
1/2 cup finely diced celery
juice of 1/2 lemon
1/2 cup finely diced leek
10 oysters
1/2 cup finely diced carrot
milk, if necessary
1 tbsp butter
5 cups fish stock,
freshly ground black pepper
1/2 cup finely diced potato
1 tbsp finely chopped chives and or chopped parsley
salt
extra oysters for garnish
chervil to cover
Sauté the celery, leek and carrot in the butter until the vegetables begin to soften but not turn brown. Add the potato, chives, fish stock and a squeeze of lemon. Bring to the boil and simmer until the mixture begins to thicken. Puree the oysters in a blender and add to the vegetable mix. If the mixture is too thick, thin with a little milk. Season with salt and pepper and a sprinkling of parsley and chervil. Pour into bowls and garnish each with 2-3 whole oysters before serving. SERVES 6.