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    • Oyster Rockefeller Soup

    Mark Sharron
    Easy
    40 minutes
    2-4
    Amount Per Serving: Calories 220; Fat 910g; Carbs 20g; Protein 18g
    Oyster Rockefeller Soup is a classic seafood dish that will tantalize your taste buds. This creamy, flavorful soup is made with shucked oysters, butter, onion, celery, bell pepper, garlic powder, thyme, pepper, Worcestershire sauce, white wine, chicken broth, flour, cream, Parmesan cheese, spinach, parsley, and chives. Combining these ingredients creates a delicious and satisfying soup that is perfect for a special occasion or a cosy night in. Enjoy this classic seafood dish with a glass of white wine for a decadent experience.    
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    Ingredients

    • 2 tablespoons butter
    • 1/2 cup finely chopped onion
    • 1/4 cup finely chopped celery
    • 1/4 cup finely chopped green bell pepper
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 teaspoon Worcestershire sauce
    • 1/4 cup dry white wine
    • 4 cups chicken broth
    • 2 tablespoons all-purpose flour
    • 2 tablespoons heavy cream
    • 2 tablespoons chopped fresh parsley
    • 1/2 cup grated Parmesan cheese
    • 1 pint shucked oysters with their liquor
    • 1/4 cup chopped fresh spinach
    • 1/4 cup chopped fresh parsley
    • 1/4 cup chopped fresh chives
    • Salt and freshly ground black pepper, to taste

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Add the parsley, Parmesan cheese, oysters, spinach, parsley, and chives to the pot and simmer for 5 minutes more. 
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Serve the soup hot with a sprinkle of fresh parsley.