INGREDIENTS

24 oysters with liquid
2 cups onions, chopped
1 quart fish stock
12 ounces heavy cream
1 cup flour
1/2 cup margarine
1 teaspoon parsley, chopped
Salt and pepper to taste
2 cups diced potatoes, boiled

INSTRUCTIONS
Saute onions and 1/4 cup margarine 2 to 3 minutes. Add oysters and liquid and simmer 4 to 5 minutes. Add fish stock and bring to a boil. Reduce heat and simmer for about 8 minutes. Mix flour with margarine. Add to mixture for thickness. Simmer for 6 minutes. Add cream, parsley and potatoes; simmer for 3 minutes. Salt and pepper to taste. Serves 10 to 12.