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Low Carb Luxury Recipe!
Seafood Bisque

  • 1/2 cup finely chopped shallots (about 2)
  • 1/4 cup finely diced celery
  • 2 sticks (1/2 pound) butter
  • 1 quart water
  • 1 Tablespoon chicken base
  • a sprinkle or two of instant flour, or your favorite lc thickener
  • 2  6.5-oz. chopped clams with juice
  • 1/2 lb uncooked shrimp, cleaned, shelled, deveined
  • 1/3 lb cod (leave in one piece)
  • 1/3 lb salmon (leave in one piece-remove skin)
  • 4 cups heavy cream
  • 1 small can crab meat
  • 1/2 cup dry sherry
  • chives for garnish, optional

Seafood Bisque Sauté 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.

Makes 8-10 servings.   2-3 net grams of carbohydrate per serving.

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