"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Robin's Salmon Bisque Recipe

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This recipe for Robin's Salmon Bisque, by , is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelley Drnek
Added: Monday, September 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter
2 cups sliced leeks
1/2 lb. sliced mushrooms
1 Tbsp. crushed garlic
46 oz. clam juice or fish stock
4 cups canned crushed tomatoes in puree (Progresso or Contadina)
1/2 cup chopped fresh parsley
2 tsp. dried dill weed
1 tsp. salt
1/2 tsp. pepper
4 cups salmon, bones removed & cut into 1/2-inch cubes
4 cups cream
1/4 cup flour
Fresh dlll sprigs for garnish

Directions:
Directions:
Melt butter in a large pot. Add leeks, mushrooms & garlic. Saute for approximately 5 minutes. Add clam juice, tomatoes, parsley, dill, salt & pepper. Heat broth to almost boiling & add salmon. Cook salmon for approximately 3 to 5 minutes. Stir in cream & whisk in flour. Reheat.

To serve, garnish with fresh dill sprigs.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This is the recipe for the fabulous salmon bisque served at a small restaurant (Robin's) in our favorite spot, Cambria, California.

 

 

 

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