Recipe courtesy of Five Star Shellfish Inc.
Malpeque Oysters, shucked (retain juice)
Russet Potato (cut in small cubes)
stalk celery (finely diced)
small small onion (finely diced)
cup Chicken Stock
oz Cream (35%)
Salt and pepper to taste
In a medium sauce pan, sweat celery, onions and fennel seeds in butter until onions are translucent.
Add stock (fish stock may be substituted) and potatoes.
Cook until potatoes are tender.
Add cream and gently cook for 2 – 3 minutes.
Carefully stir in shucked oysters and reserved juices.
Season and serve.
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