Click HERE to register your comments...or improve the recipe.

Or do you want to take another look at the homepage MENU?

Or do you want to SEARCH for something specific?

This spicy and chunky chowder is just the thing for a warming lunch or a light dinner with lots of side dishes; serve hot to 6.

• 2 Tablespoons olive oil
• 1 onion, chopped into bite-sized chunks
• 1/4 pound dark-gilled mushrooms, quartered
• 2 cloves garlic, chopped
• 3 cups fish stock
• 1 15-oz. can of tomatoes, seeded and chopped
• 1 zucchini, cut into eighths and cut into bite-sized chunks
• bay leaf
• 1/4 teaspoon rosemary, crushed to a powder
• 1/4 teaspoon oregano, crushed to a powder
• pinch hot pepper flakes
• 1 pint standard oysters
• parsley

Add the zucchini chunks, cover, and simmer another 10 minutes, until the zucchini is almost tender. Then slip the oysters with their liquid into the soup and cook, uncovered, just until their edges begin to curl. You want them tender, not chewy.

Ladle immediately into bowls. Sprinkle with parsley and serve immediately. Fat, dense oyster biscuits taste awfully good with this soup.