Name: Schnapper and Oyster Soup
Yield: Serve six people
Cuisine: Australian
Ingredients: 100 g plain flour; 100 g butter; 2 leeks, white parts only; 1 litre fish stock; 6 peppercorns; 150 ml semillon; 1 bay leaf; 1 sprig thyme; salt; 150 ml cream; 1 kg schnapper heads, washed with gills removed; 48 oysters and their liquor

Preparation info

Serve
six
people

Difficulty
Easy

Appears in

Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

About

Schnapper and oyster soup was one of the most popular dishes served in the famous fish cafés and oyster bars that used to be an integral part of Circular Quay in the 1930s and 1940s. The dish spread to some of the major hotels of the time, particularly the Hotel Australia in Sydney, and became Australia’s first classic dish. It is not served often nowadays, but it remains a favourite of mine.