Oyster Bisque Recipe

Oyster Bisque Directions

1. 1

   Prepare the Oysters

   Shuck the fresh oysters and reserve the oyster liquor. Chop the oysters roughly and set aside.

2. 2

   Sauté Aromatics

   In a large pot, melt the butter over medium heat. Add the minced shallots and garlic, and sauté until translucent, about 3-4 minutes.

3. 3

   Cook the Fennel

   Add the diced fennel to the pot. Cook for an additional 5-7 minutes until the fennel is softened.

4. 4

   Add Stock and Oyster Liquor

   Pour in the fish stock and reserved oyster liquor, bringing the mixture to a simmer.

5. 5

   Incorporate Cream and Herbs

   Stir in the heavy cream, Herbsaint, and chopped thyme. Season with salt and black pepper to taste. Allow to simmer for 10 minutes.

6. 6

   Add the Oysters

   Add the chopped oysters to the pot and cook for an additional 2-3 minutes, just until the oysters are cooked through.

7. 7

   Serve the Bisque

   Ladle the bisque into bowls and garnish with chopped chives. Serve hot.