Oyster and Prawn Bisque
"Bisque d'huitres et camarons"

Method:

1. Clean oysters and carefully remove meat from shells so as to keep in one piece. Remove any grit from the oysters. Put aside. Devein the prawn meat and wash, dry with kitchen paper towel and cut into small pieces (or according to your own preference).
2. Pour 400 ml of milk into a medium heavy saucepan, add the fish stock, finely sliced celery, carrots and shallots. Allow to simmer over medium heat until all vegetables have softened. Turn heat to low.
3. Put the white flour in a separate bowl and carefully blend in the remaining milk. Turn heat to medium and slowly pour in the milk and flour mixture, stirring constantly for uniform blending. Continue to stir and cook until mixture thickens and becomes bubbly. Remove from heat and allow to cool.
4. Using a blender, puree the mixture in three batches. Return the puree to saucepan over medium to high heat. Add some hot water or more chicken stock if puree is too thick. When mixture starts to bubble, add the prawn pieces and allow to simmer until prawns are slightly cooked. Add the shelled oysters, lemon rind, salt and pepper. Allow to simmer for two more minutes or until heated through. You can adjust the bisque consistency by adding some more chicken stock or hot water and simmer for a little bit longer.. Pour into soup tureen and fold in yoghurt.
5. Decorate with a sprig of your favourite herb.
6. Enjoy. Delightful as a seafood entrée.

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