Voted The #1 Lobster Shipper In The USA!
Mother's Day Is May 12th, And Moms LOVE Lobsters!

Use The Promo Code: "LOVEMOM" and Save An Additional 10% Off The Sale Prices!

Since 1996, LobsterGuy Has Been Shipping Outstanding Birthday, Anniversary And Thank You Gifts That Our Customers Rave About!

Win J.'s Salmon (or Shrimp) Bisque

Win wrote to us to from Florence, Oregon with some recipes!
The first recipe is this one for Salmon (or Shrimp) Bisque!

Check out Win's recipe for Cioppino!
Here in Florence we had this English tea café for a number of years that owned by and an American husband and an English wife (the cook) transplanted from Cambria, California. The wife made this wonderful salmon bisque but would never divulge the recipe. Went online looking for a recipe and found one from Cambria which was spot on to the one served here. Assume they sold their café in in Cambria along with their recipes. It is extremely good.
Win J.


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.


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

*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.

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. :)