Janet'S Seafood Bisque

• steamed shrimp (approximately 45), cut into pieces
• 1 1/2 lb. scallops, cut in half
• 3/4 lb. steamed crab legs or 1 lb. lump crab meat
• 1 can red salmon, drained (save broth for bisque), deboned
• milk
• 1 small to medium onion, chopped fine
• 4 stalks celery, chopped fine
• 1 c. half and half
• 1 can cream of mushroom soup
• 1 1/2 qt. half and half
• 3 bay leaves
• 1/4 tsp. basil
• fresh parsley to taste
• salt and pepper
• 1/2 Tbsp. Old Bay seasoning
• 2 Tbsp. Worcestershire sauce
• 1 1/4 c. Monterey Jack cheese, shredded
• 2 to 3 Tbsp. butter
• 2 Tbsp. cooking sherry

1. Make into puree:
2. 1/3 can salmon with small amount of milk in blender to make puree.
3. Use entire cans; make in thirds, as directed.
4. Saute scallops in butter and enough water to "pouch." Cut scallops in half before sauteing.
5. Pour hot milk (enough to cover crab meat) over crab.
6. Set aside.
7. Saute onion and celery in butter (chop both fine).

shrimp, crab, red salmon, milk, onion, stalks celery, cream of mushroom soup, bay leaves, basil, parsley, salt, bay seasoning, worcestershire sauce, cheese, butter, cooking sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=963879 (may not work)