Instructions: Put half-and-half in a thick-bottom pot. Heat nearly to boil. Add roux to thicken, simmer 10 to 15 minutes. Add brie, stirring constantly to melt. Add fish base, strain and return to pot.

In a separate pot, cook oysters in their own juice. Strain mixture into first pot, then add cooked oysters, juice and Champagne to mixture. Add salt and white pepper to taste.

This recipe yields 6 to 8 servings.

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