The soup had a phenominal flavor, and yet it was nice and light. I made
the soup base mid-afternoon, and finished it off with the shelfish
later in the day.

Alicante Cream - from "Aphrodite" by isabel Allende
serves 2

1 medium leek, white part only
1/2 onion
1T olive oil
1 T flour
1/2 t paprika (I didn't measure, I prob used a little more than this)
2 c fish stock (I didn't have any, so I used 1 c veggie stock and 1 c
bottled clam juice)
4 oz cleaned cooked shrimp
6 cooked (I used raw) shucked oysters
3 T crream

1. Thinly slice the leek and onion. Saute in oil a few minutes until
golden. ( I cooked them down for about 15 minutes, til they were pale
gold but not carmelized yet.)

2. Sprinkle with flour. Cook for 1 -2 minutes til lightly golden in
color. Add salt,pepper to taste, and paprika.

3. Add stock and simmer for 10 minutes until a clear broth results. (I
got up to here in the afternoon. Then it only took 5 minutes to finish
at serving time.)

4. Add shrimp and oysters and leat, covered, for 5 minutes. (I used raw
oysters and this was plenty to get them to poach perfectly. i'ma fraid
if they were precooked they might have been rubbery.)

5. Add cream and heat to warm.

It's really good.Its also quite simple! I think that making the base
ahead allowed the flavors to blend nicely. Let me know whatb you think
when you try it!