Oystermania

Kia Ora!

Quick! Before they are gone! The oyster boats plying the Foveau Strairat the end of South Island will retire for the season at the end of August. We eat oysters while we can. Oyster Chowder was on our menu recently. It was delicious so I am sharing the recipe with you.

Oyster Chowder
Serves 2

Chop 4 slices of smoked bacon into matchstick size and brown in a large pot over medium high heat. Drain on a paper towel and set aside. Retain about 2 tablespoons of the bacon fat. Add 1/2 tablespoon of chopped rosemary and 1 dried red chile broken into pieces. Cook about one minute and add 2 small finely chopped ribs of celery, 1 small finely chopped onion, and 1/2 finely chopped fresh fennel bulb. Cook about 10 minutes over low heat until softened stirring occasionally. Add 2 quarts fish stock and bring to a simmer.

Meanwhile, melt 4 tablespoons butter in a medium saucepan. Add 1/4 cup flour. Cook over moderate heat stirring until roux is the color of butter scotch or caramel, about 5-6 minutes. Add to soup and bring to a boil. Add 1/2 pound of fingerling potatoes cut into 1/2 inch slices; simmer until tender. Soup will thicken a bit while simmering. Stir in 3/4 cup cream, season with salt and pepper and simmer. Add 1 cup shucked oysters with their liquor and the cooked bacon. Simmer about 3 minutes to cook oysters. Spoon into bowls and enjoy.
Note: a photo of the finished chowder with sesame dinner roll and white wine should appear here. Internet Explorer refuses to allow it. I don't know why. KT

Cheers,
Kiwi Traveler