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Oyster-and-Leek Bisque

Yield 4 quarts


  • 4 bacon slices
  • 3 tablespoons butter or margarine
  • 4 medium leeks, thinly sliced
  • 1 cup dry white wine
  • 4 cups fish stock
  • 1 cup water
  • 1 cup uncooked regular rice
  • 2 tablespoons tomato paste
  • 4 dozen small fresh oysters (about 5 (12-ounce) containers), divided
  • 3 cups whipping cream
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/4 to 1/2 teaspoon ground red pepper
  • 1/4 cup chopped chives

How to Make It

  1. Cook bacon in a large Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings in Dutch oven. Crumble bacon, and set aside.

  2. Melt butter in hot drippings in Dutch oven over medium-high heat; add leeks, and saute 5 minutes or until tender. Add wine; bring to a boil. Reduce heat, and simmer 10 minutes or until reduced by half. Stir in fish stock and next 3 ingredients; cover and simmer 20 minutes. Stir in 1 dozen oysters.

  3. Process oyster mixture in batches in a blender until smooth, stopping once to scrape down sides; return to Dutch oven. Bring to a boil; reduce heat, and stir in whipping cream, remaining 3 dozen oysters, lemon juice, and next 3 ingredients; cook 1 minute. Sprinkle each serving with reserved bacon and chives.