Fish & Shellfish

Serves 4

• 2 ½ cups (about 1 ¼ pounds) shucked oysters
• 2 tablespoons butter
• 1 medium onion, chopped into ¼-inch pieces
• 1 very large tomato, cored and chopped into ¼-inch pieces
• Hot green chiles to taste (usually 2 serranos or 1 jalapeño), stemmed, seeded (if you wish) and finely chopped
• 1/3 cup white wine
• 1 tablespoon soy sauce
• ½ cup Mexican crema,  crème fraiche or whipping cream
• 2 tablespoons finely chopped parsley, plus a little extra for garnish
• 2 tablespoons Mexican queso añejo or other grating cheese like Parmesan or Romano, very finely grated
• Salt

1. Pour the oysters into a colander set over a bowl.  Let drain while preparing the flavorings.
2. In a very large (12-inch) skillet, melt the butter of medium-high.  Add the onion, tomato and serrano, and cook, stirring frequently, until the onion is translucent and the juice from the tomatoes has evaporated, about 5 minutes. 
3. Add the white wine, soy, crema (or its substitute), parsley and ½ cup juice drained from the oysters.  Cook until as thick as a light cream soup, about 5 to 6 minutes.  Add the oysters, reduce the heat to medium and cook, stirring frequently, until the oysters are just barely cooked, about 3 minutes.  Stir in the cheese, taste and season with salt, usually about a scant ½ teaspoon.
4. Spoon into warm dishes and serve right away with a sprinkling of parsley.