(Increase quantities of
ingredients accordingly for more than 2 persons)
Please note that all spoonful measures are flush spoonfuls.
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
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.
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.
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.
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