Seafood Bisque

Recipe Ingredients

1/2 cup	73g / 2.6oz	Finely-chopped shallots - (abt 2)
1/4 cup	27g / 1oz	Finely-diced celery
1/2 lb	227g / 8oz	Butter - (2 sticks)
1		Water
1 tablespoon	15ml	Chicken base
		A sprinkle or two of instant flour
		= (or your favorite low-carb thickener)
2		Chopped clams with juice - (6.5 oz ea)
1/2 lb	227g / 8oz	Uncooked shrimp - cleaned, shelled,
		And deveined
1/3 lb	151g / 5.3oz	Cod - leave in one piece
1/3 lb	151g / 5.3oz	Skinless salmon - leave in one piece
4 cups	948ml	Heavy cream
1		Small can crab meat
1/2 cup	118ml	Dry sherry
		Chives for garnish - (optional)

Recipe Instructions

Sautè shallots and diced celery in butter, until soft. Add thickener, if desired, and stir with a wire whip for 5 minutes, on low heat and set aside.

Bring 1 quart of water to a boil. Add chicken base, clams with juice, all of the shrimp and the whole pieces of cod and salmon. Return to a boil; lower the heat and simmer for about 5 minutes. Strain the stock, and reserve the seafood.

Stir the shallot/butter mixture into the stock. Flake the large pieces of boiled fish and add the canned crabmeat. Add the heavy cream and sherry. Bring to a simmer and heat through. Add chives, if desired.

This recipe yields 8 to 10 servings; 2 to 3 carb grams per serving.

Source:
Low Carb Recipes at http://www.lowcarbluxury.com

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