Ingredients
- 1 cup of fish stock
- 1 small onion
- 2 cups of cooked salmon
- 1/4 cup margarine *
- 1 cup of tomato juice
- 3 tablespoons flour
- 2 cups of milk
- 11/2 teaspoons of salt
- 1 stalk of celery
Directions
(1) Chop onion and celery (saving the top), cook until tender over medium heat in * butter or margarine.
(2) Blend in flour and salt; gradually add milk and the fish stock - stirring until thickened.
(3) Flake the salmon; removing any bones or skin; stir the salmon and tomato juice into the mixture and reheat.
(4) Garnish the bisque with celery top snipped into fine pieces by scissors.
This recipe serves 4 to 6. If you desire more color, add 1/2 teaspoon of paprika to the tomato juice. To make from fresh salmon, begin by boiling 2 cups of salmon in 2 cups of water for 15 minutes.
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Submitted 6/13/05.
Source: psorg.com -Submitted by Dale Carr
Submitted By: Meryl
merstarunicorn11@hotmail.com
Salmon Bisque