Elegant Seafood Bisque

INGREDIENTSNutrition

• ¹⁄₂cup finely minced shallot
• ¹⁄₂lb butter
• ¹⁄₂cup flour
• 1quart water
• 1tablespoon chicken base
• 1(14 ounce) can baby clams, with juice
• ¹⁄₂lb uncooked shrimp, cleaned, shelled, deveined
• ¹⁄₃lb cod, boneless, leave in one piece
• ¹⁄₃lb salmon, skinless, boneless, leave in one piece
• ²⁄₃lb cooked crabmeat, chopped
• 1cup heavy cream
• 1cup half-and-half
• ¹⁄₂cup dry sherry
• salt and pepper

DIRECTIONS

1. Sauté minced shallots in butter until soft.
2. Add the flour and stir with whisk for 5 minutes on low heat, set aside.
3. Bring one quart of water to a boil and add chicken base, clams, crab, shrimp and whole pieces of salmon and cod.
4. Return to boil, lower heat and simmer for 5 minutes.
5. Strain the stock, reserving the seafood.
6. Stir the shallot mixture into the stock.
7. Add the heavy cream and half and half to the stock, bring to a simmer on low heat and cook until thickened, about 5 minutes.
8. Chunk the salmon and cod and add all of the seafood back into the soup pot.
9. Add the sherry and heat through, no more than 3 minutes.