|Carrot||1 , sliced|
|Onion||1 , finely chopped|
|Stalk celery||1 , sliced|
|Fish stock||6 Cup (96 tbs), heated|
|Lightly cooked fish||2 Cup (32 tbs)|
|Oysters||10 Ounce (1 Bottle / Jar)|
|Lemon juice||1 Tablespoon|
In a large saucepan, melt butter and saute sliced carrot, onion and celery till soft but not brown. Sprinkle the vegetables with flour and cook for 2 minutes, stirring continuously. Slowly add the heated stock, bring to the boil and simmer gently until the vegetables are tender. Add the cooked fish and cook till the fish is warm, add the drained oysters if using. Season with salt and pepper, a little lemon juice and just before serving a tablespoon of cream can be added to each plate.
Make this soup with a snapper head but if they are unavailable use fish stock and 250g of lightly poached gemfish.