In a medium sauce pan, place the butter, onions and celery. saute for 5 minutes over medium-high heatbsp. Add the wine and continue sauteing until the wine evaporates Add the milk and heavy cream. Tie the peppercorns, bay leaf and parsley in a coffee filter and drop into the soup. Add the fish and cook over low heat for 30 minutes. Do not boil. Strain the soup in a strainer and add the oysters. Stir for 3 minutes and season with salt, pepper and tobasco sauce to taste. Serve immediately garnished with chopped parsley or paprika.
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|Serving Size: 1 Serving (489g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1445 (92%)|
|Amt Per Serving||% DV|
|Total Fat 160.5g||214 %|
|Saturated Fat 100.4g||502 %|
|Monounsaturated Fat 44.3g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 519mg||160 %|
|Sodium 163.4mg||6 %|
|Potassium 747.6mg||20 %|
|Total Carbohydrate 31.1g||9 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 23.7g|
|Protein 12.7g||18 %|
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Calories per serving: 1577
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