Oyster Soup Rockefeller

Ingredients

• 1 L (4 cups) fish stock
• 500 ml (2 cups) chicken broth
• 45 ml (3 tbsp) Neilson salted butter
• 2 shallots, chopped finely
• 85 g (3 oz) smoked bacon, chopped finely
• 45 ml (3 tbsp) flour
• 35 shucked oysters, liquour reserved
• 500 ml (2 cups) spinach leaves, stemmed, washed, spun dry, in chiffonade
• to taste salt
• 250 ml (1 cup) Neilson whipping cream
• 2 egg yolks
• to taste tabasco sauce
• to taste freshly squeezed lemon juice
• 15 ml (1 tbsp) anise-flavoured liqueur (e.g. Pernod)