“This makes a to die for super rich seafood bisque, chocked full of seafood such as shrimp, crab, salmon, clams and cod and is lower carb than most,due to no potatoes.   The original recipe was obtained from a local restaurant.”

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

Sauté minced shallots in butter until soft.

Add the flour and stir with whisk for 5 minutes on low heat, set aside.

Bring one quart of water to a boil and add chicken base, clams, crab, shrimp and whole pieces of salmon and cod.

Return to boil, lower heat and simmer for 5 minutes.

Strain the stock, reserving the seafood.

Stir the shallot mixture into the stock.

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.

Chunk the salmon and cod and add all of the seafood back into the soup pot.

Add the sherry and heat through, no more than 3 minutes.
Serving Size: 1 (397 g)
Servings Per Recipe: 8
Amount Per Serving% Daily ValueCalories 529.4 Calories from Fat 35667%Amount Per Serving% Daily ValueTotal Fat 39.5g60%Saturated Fat 23.9g119%Cholesterol 196.9mg65%Sugars 0.2 gSodium 1053.1mg43%Total Carbohydrate 12.3g4%Dietary Fiber 0.2g0%Sugars 0.2 g0%Protein 28.4g56%
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