1/2 md Onion; Diced Finely
1 Stalk Celery; Diced Finely
1 tb Unsalted Butter
4 tb Dry White Wine
1 pt Milk
1 pt Heavy Cream
2 12 oz. Cans Oysters; Drained
4 Whole Peppercorns
1 Bay Leaf
1 Parsley Sprig
1 Piece Pollack or Cod; Approx. 4 oz.
Salt; Pepper & Tobasco To Taste

In a medium sauce pan, place the butter, onions and celery. Saut? for 5 minutes over medium-high heatbsp. Add the wine and continue saut?ing 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.