Leek, Celeriac and Oyster Broth by Hugh Fearnley-Whittingstall

Serves 6

• 18 oysters
• 50g unsalted butter
• 1 tablespoon olive oil
• 400g celeriac, peeled and cut into small, neat and evenly sized dice
• 1 small potato (100g), peeled and cut into small dice
• 2 tender inner sticks of celery cut into small dice
• 1 large leek, white part only, quartered lengthways and finely sliced
• 1 small onion, finely diced
• 2 garlic cloves, very finely chopped
• 750ml fish or shellfish stock
• ½ glass of white wine
• 100ml double cream
• Salt and freshly ground black pepper

  1. Set a large saucepan over a medium heat and add the butter and olive oil.
  2. Add all the chopped vegetables when butter is foaming.
  3. Cook gently for 5-10 minutes, until softened but not coloured.
  4. Add the stock and white wine and bring to a gentle simmer for 20-25 minutes, stirring once or twice until all the vegetables are tender.
  5. Place a large pan over a high heat and add ½ a glass of water.
  6. When boiling, place 6 oysters in the pan. Cover and allow them to steam for 2 minutes. This will open the shells and allow you to easily remove the meat. Make sure you collect the juices.
  7. Finish the broth by stirring in the cream and the juice from the oysters and seasoning to
  8. Divide the warm poached oysters between warmed bowls and ladle over the hot broth, making sure everyone gets a fair share of the vegetables along with the