Want to try out a new oyster recipe? Then, try making the soup that I made recently. Yes, I am talking about the Potato and Oyster Soup Recipe, which is easy to prepare and won’t fail to satiate your taste buds.

Ingredients:

18 oysters

4 cups vegetable or chicken stock

2 cup white wine

1 cup heavy cream

½ cup flour

4 tbsp butter

1 leek

2 shallots sliced

2 large Yukon Gold Potatoes

6 cloves garlic chopped

Method:

To make Potato and Oyster Soup, you first need to sauté 1 shallot and 3 garlic cloves with 2 tbsp butter in a pan. After this, add white wine in it and reduce the flame by 2/3. Then, set it aside for a while.

Now, peel and dice the potatoes in small pieces. Also, slice leeks for this soup. Then, sauté potatoes along with leek and the remaining shallots, garlic and 2 tbsp butter. Once, this is done, add in it the wine reduction and stock and cook on low flame for 15 minutes.

Next step is to blend the mixture with a blender. Then, strain the prepared mixture with a fine strainer and pour back to the pan. After this, add cream and cook on medium heat and season it with salt and pepper according to taste.

Now, wrap shucked oysters in flour and pan fry then in vegetable oil until they are golden brown. Finally, serve the prepared soup in soup bowls with oysters as topping.

You might have made several types of soups but you might have never made the tempting Mussel and White Fish Soup. I tried making this soup and it turned out to be an exceptional soup for me and my family. You can also try cooking Mussel and White Fish Soup and satiate your seafood cravings. Making it is very simple with the following recipe.

Ingredients:

2 dozens mussels, 500g hake or any white fish, 2 chicken stock cubes, 2 ripe tomatoes chopped, 1 carrot chopped, 1 celery stick chopped, 1 medium onion chopped, Palm of chopped parsley, 3 tablespoons flour, 2 tablespoons tomato puree, 1 tablespoon butter, 2 teaspoons curry powder, 1 ½ litre water, Salt & Pepper to taste

Method:

First of all, cut the fish into bit large pieces. Now, take a large pot and add water in it along with celery, onion and fish pieces. Bring it all to boil and cook on low heat for about 10 minutes.

Next step is to drain and take the fish stock you have made and discard the vegetables and flake the fish.

Now, melt the butter in a pot and add curry powder along with flour while stirring it till it is smooth. After this add the tomato puree and the prepared stock slowly stirring it constantly. Bring it to a boil.

You then need to crumble in the chicken stock cubes and the chopped tomatoes. Then cook on low heat for 2 minutes. After this add the flaked fish and the mussels while cooking it all on low heat for about 5 minutes.

Season the prepared Mussel and White Fish Soup with salt and pepper and also stir in chopped parsley. Serve hot with plenty of crusty bread.

Ingredients:

Smoked Oysters – 3ounces

Mushroom Soup – 14 ounces

Thick and fresh cream – 1 cup or 250ml

Dry Sherry – 3 ½ tablespoon

Finely chopped parsley – 2 tablespoon

Black pepper freshly grounded

Method:

Heat the mushroom soup stirring occasionally. Make sure that you do not bring it to boil.

Add to it sherry and cream. Now halve the oysters and put in the soup.

Heat again while stirring in between.

Pour the soup equally in warmed soup bowls.

Garnish it with black pepper and parsley.

Serve it with brown bread slices.

The recipe serves 4 people.

Ingredients

• 2 lbs fish fillets, fresh or frozen
• 4 bacon slices
• 4 medium sized onions
• 1 can tomato wedges
• 2 cans cream of potatoes soup
• 1 tablespoon diced parsley
• Mixed Vegetables
• Salt to taste

Method

Fry bacons and fish in a pan until crispy.

Now, add onion, frozen vegetables, salt and seasoning in fried fish and bacon mixture.

Cover the pan and keep it on a sim flame for about 10 minutes. Then, add fish in it and cook again on sim flame for 10 minutes.

Now, break the fish with spoon and add tomatoes.

Mix the soup, milk and cream in a bowl.

Now, mix this mixture to the soup mixture and heat lightly and finally add crumbled bacons and then serve it hot.

Source

Ingredients

1 pint oysters

1 pint clams

4 cups milk

1/ 3 cup flour

1/ 3 cup butter

2 blades mace

1 onion, sliced

Bit of bay leaf

Sprig of parsley

Salt and pepper

Method

Clean the oysters with cold water and reserve the liquor.

Clean the clams and reserve the liquor and add to the hard parts of finely chopped clams, put the soft parts of clams aside.

Mix clams and chopped oysters in a pan and heat with the residue liquor from both. Bring it to a boil and let it cook on simmer flame for 20 minutes. Then, strain through cheesecloth.

Mix butter and flour in the mixture and add the some parts of the clams.

Mix milk, onion, mace, parsley and bay leaf and add all this to the oyster and clam stock.

Season with salt and pepper and serve hot.

Ingredients

• 1 onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 stalks celery, finely chopped
• 3 slices bacon
• 2 tablespoons garlic, minced
• 1 cup shredded Cheddar cheese
• 1 cup grated carrot
• 5 cups diced red potatoes
• 3 cups chicken broth
• 1 pound crawfish tails
• 1 quart half-and-half cream
• salt and pepper to taste

Method

Cook the bacon in a large pot over medium-high heat until crisp.

Reduce the heat and add onion, green pepper, red pepper, celery and garlic. Cook and keep stirring until onion is transparent and peppers are soft.

Mix crawfish and cook until the liquid dries up and the crawfish becomes brownish. Then, remove the mixture from the pot and keep aside.

Pour chicken broth in the pot and add potatoes. Add enough water to cover the potatoes if the chicken broth doesn’t cover them. Boil it and cook for 8 to 10minutes till potatoes are soft. Then, add carrots and cook for another 8 minutes.

Reduce the heat and again pour the vegetables and crawfish into the pot. Stir a bit and heat but do not boil.

Season with salt and pepper to taste.

Laddle into bowls and lastly garnish with Cheddar cheese and serve hot.