OYSTER GUMBISQUE a la MODE du PATRON

This coup is called a "gumbisque", because it is "a Cajun gumbo with the finish of a bisque."
(adapted from An Artist in the Kitchen, Alfred A. Schleppnik)

For 12, make 4 times the amount of broth and use at least 1/2 pint of oysters per recipe.  Peter recommends 24 oysters per recipe.--

2 Tb. bacon, diced
2 Tb. cooking oil
1 stalk celery, finely diced
1/2 medium onion, finely diced
2 stalks green onions, including greens, finely diced
1/4 green pepper, finely diced
1 to 2 garlic cloves, mashed
1 tsp. salt
1 1/2 Tb. flour
2 cups chicken stock
1 cup fish stock or clam juice
3 Tb. tomato puree
1/2 Tb. sugar
1 bay leaf
5 peppercorns
5 allspice
Pinches oregano, rosemary and basil
1/2 cup dry sherry
1 1/2 cups milk
24 fresh oysters and their juice
2 to 3 Tb. heavy cream

Cook bacon in oil, until slightly brown. Add celery, all onions and green pepper.  Sauté over medium heat 'til tender but not browned.  Add garlic, salt and flour.  Cook 2 to 3 minutes.  Add mixed chicken and fish stocks.  Bring rapidly to a boil.  Reduce heat to simmer and add tomato puree. 

Stir and homogenize, if desired, in a blender. 

Return to pot and add sugar, bay leaf, peppercorns, allspice, oregano, rosemary and basil.  Add sherry and milk and simmer 20 to 30 minutes.  Strain soup and set aside.  Before serving, bring mixture to boil, add oysters and juice.  Reduce heat and simmer until oysters are poached, plump and glassy (3 to 5 minutes).  Finish by adding heavy cream; stir for 1 minute.  Correct seasoning if necessary, and serve at once.

This recipe has been kitchen tested.