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Marietta Diner's Seafood Bisque
8 C. water
4 (8-oz.) bottles clam juice
1/4 C. crushed tomatoes or tomato puree
1 t. Cajun spices
1/4 t. white pepper
1 t. garlic powder
1 bay leaf
1 T. chicken base or 3 bouillon cubes
1 t. salt
1/2 C. (1 stick) butter or margarine
1/4 to 1/2 C. Wondra flour
1/2 lb. salmon fillet, skinned and cut into chunks
1/2 lb. flounder fillet, cut into chunks
1/4 lb. crab meat
1/4 lb. baby or salad shrimp, peeled
2 (6 1/2-oz.) cans clams
1/3 C. sherry
1/4 C. white wine
1 T. paprika
1 1/4 C. heavy cream
In a large stockpot bring water, clam juice, tomatoes, Cajun spices, pepper,
garlic powder, bay leaf, chicken base and salt to a boil. Reduce heat to a
simmer and add butter and stir until melted. Gradually whisk in 1/4 cup flour,
whisking constantly to combine. If necessary, add more, a tablespoon at a time,
whisking constantly, until the soup has thickened and is smooth. Add the salmon,
flounder, crab meat, shrimp and clams with their juice and cook until the soup
returns to a gentle simmer.
Meanwhile, in a separate pot, bring sherry, wine and paprika to a boil. Cook
until reduced by one third. Add to soup and stir to combine. Add cream to soup
and stir until warmed through.
Makes 16 servings.
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