Ingredients
- 4 cups chicken stock or canned low-sodium broth
- 2 cups dry white wine
- 2 fish bouillon cubes, dissolved in 6 cups water
- 1 bunch of celery, tops trimmed, separated into ribs
- 2 bunches scallions, trimmed
- 1/2 cup finely julienned peeled fresh ginger
- 1 lemon, thinly sliced, ends reserved
- 3 dozen oysters, scrubbed clean
- 1 teaspoon each finely chopped parsley, cilantro, ginger and shallots
Description
Food & Wine
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