Salmon Bisque Recipe

(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.