Win J.'s Salmon (or Shrimp) Bisque

Ingredients:

• 1/2 cup unsalted butter
• 2 cups sliced leeks (whites and light green parts only)
• 1/2 pound sliced mushrooms
• 1 tablespoon crushed garlic
• *6 cups of fish stock
• 4 cups canned crushed tomatoes
• 1/2 cup chopped fresh parsley
• 2 tsp. dried dill weed
• 1 tsp. salt
• 1/2 tsp. pepper
• Pinch of cayenne
• 4 cups salmon cut into small cubes or one pound of shrimp cut into small pieces
• 2 cups cream
• 1/4 cup flour
• 1/4 cup of Sherry
• 1/4 cup of Cognac or Brandy.

*Fish stock: When we have shelled shrimp, Dungeness crab, lobster shells, or fish parts from a meal, I save all the shells and fish parts and freeze them until I have about a pound. I then cook them in 2 1/2 to 3 quarts of water that is brought to a boil and then simmered four to six hours. I then add a few tablespoons of Thai fish sauce. Once cooked, strain the stock and put in containers and freeze for future use.

Instructions:

1. Melt butter in a large pot.
2. Add leeks and cook for ten minutes over medium-low heat until tender.
3. Add mushrooms and garlic and cook for two minutes more.
4. Add fish stock, tomatoes, parsley, dill, salt, pepper, cayenne and liquor.
5. Heat broth to almost boiling and add salmon or shrimp.
6. Cook for approximately 3 to 5 minutes.
7. Lower the heat and stir in cream and whisk in flour and cook until thickened.
8. Cool slightly and then puree the mixture.
9. Then reheat and season to taste with additional salt and/or pepper.

Fisherman's Tip: As an aside, this is not limited to what you cook at home. If you go out for dinner and have lobster, crab, or shrimp have them put all the shells in a doggie bag. :)