Recipe - Big Flavor Oyster Stew

One half md Onion; Diced Finely
1 Stalk Celery; Diced Finely
1 tablespoon Unsalted Butter
4 tablespoon Dry White Wine
1 pt Milk
1 pt Heavy Cream
2 12 oz. Cans Oysters; Drained
4 Whole Peppercorns
1 Bay Leaf
1 Parsley Sprig
1 Piece Pollack or Cod;
Approx. 4 oz.
Salt; Pepper & Tobasco To
; Taste

In a medium sauce pan, place the butter, onions and celery. Saut‚ for
5 minutes over mediumhigh heatbsp. Add the wine and continue
saut‚ing until the wine evaporates

Add the milk and heavy cream. Tie the peppercorns, bay leaf and
parsley in a coffee filter and drop into the soup. Add the fish and
cook over low heat for 30 minutes. Do not boil.

Strain the soup in a strainer and add the oysters. Stir for 3 minutes
and season with salt, pepper and tobasco sauce to taste. Serve
immediately garnished with chopped parsley or paprika.

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