This is a very simple soup but nevertheless with an extremely powerful flavour.
- 6 large fresh opened oysters
- plus all their natural juice
- 250g natural smoked haddock
- 2 shallots peeled and chopped finely
- ½ clove garlic finely crushed
- 300mls strong
- but not salty fish stock
- 3 tbsp finely chopped chives
- 55g warm cooked pearl barley
- 300mls whipping cream
- Place the fish stock into a saucepan, add the garlic and shallots and reduce by ¾'s over a rapid boil.
- Remember the further you reduce the stock at this point the deeper the finished flavour will be.
- Once cooked, add the smoked haddock fillet, remove from the stove and cover. Leave to cool.
- When cold remove the haddock fillet and flake into nice sized pieces.
- Strain the thick stock to remove any bits and bobs.
- Place the stock into a clean saucepan and bring to the boil, add the cream and re boil.
- Place 4 of the oysters plus about half their juice into a liquidiser and blitz until smooth.
- Pour on the hot fish and cream soup, liquidise again inch˜till smooth
- Pour into the saucepan and add the flaked haddock keep warm but do not boil. The soup will have thickened dramatically.
- Taste and add a little more oyster juice if required.
- To serve, place an oyster in each warm bowls sprinkle on the barley and chives.
- Pour the hot soup into the bowls and serve straight away.