"This soup is the epitome of simple," says Dunn. "Seek out some
of the wonderfully smoky Latin American chillies from your nearest
spice shop - they really give this soup some oomph (or try
2 tbspolive oil2onions, thinly sliced4garlic cloves, thinly sliced20 gmmixed dried chillies (such as chipotle and New Mexico), crushed600 mlchicken or fish stock400 gmcanned crushed tomatoes12oystersTo serve:coriander sprigs
Heat olive oil in a large saucepan, add onion and garlic and sauté over low heat until very soft (about 10 minutes). Add chillies and sauté until fragrant, then add stock and crushed tomatoes, increase heat to medium-high and simmer for 15 minutes. Season soup to taste, stir in oysters, ladle into bowls and serve with coriander sprigs.