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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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.
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