Instructions: In a large saucepan, saute the onions and mushrooms over a high heat, until the onions are golden and the mushrooms are brown. Add garlic and stir for a minute.

Add fish stock, chopped tomatoes and the juice reserved from the can of tomatoes. Stir in the bay leaf, rosemary, oregano, and hot peppers. Bring to a boil, then reduce heat and simmer, partially covered, for 25 minutes.

Add the zucchini chunks, cover, and simmer another 10 minutes, until the zucchini is almost tender. Then slip the oysters with their liquid into the soup and cook, uncovered, just until their edges begin to curl. You want them tender, not chewy.

Ladle immediately into bowls. Sprinkle with parsley and serve immediately. Fat, dense oyster biscuits taste awfully good with this soup.

Comments: This spicy and chunky chowder is just the thing for a warming lunch or a light dinner with lots of side dishes; serve hot to 6.

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