36 medium oysters with their liquor
2 medium potatoes, pealed and diced
½ lb cod or sole
4-tbs butter
1 onion, chopped
2 leeks, chopped
Salt and pepper to taste
1 cups heavy whipping cream
3 cups fish stock
½ bottle white wine

Instructions:
Add leaks and onions and butter to a soup pot and sauté. Add wine, fish stock, potatoes, and fish. Cover, bring to a boil and simmer for about 45 minutes. Stir in ¾ cup heavy cream and bring back to a simmer. Taste and adjust the seasoning. Just before serving, whip the remaining cream to stiff peaks. Add shucked oysters with their liquor to the pot and stir while simmering for about 1 minute until the edges of the oysters curl. Scoop into warm bowls and add a dollop of whipped cream.

Serve with leg of lamb, pasta or rice and a salad. Our dry rose (Sangiovese Rosato) will pair with this meal and bring out the flavors of the wine and dinner.

Adapted from the Wine Spectator, December 2001