Seafood Bisque

• 1 gal. onions, chopped
• 2-1/4 qt. celery, chopped
• 1-1/2 qt. carrots, chopped Target 2 lb For $3.00 thru 02/06
• 3-3/4 cups yellow peppers, chopped
• 3 cups dry white wine
• 3 Tbsp. tomato paste
• 3/4 cup fresh thyme sprigs
• 8 each bay leaves
• 1-3/4 gal. canned clam juice
• 3 cups flour
• 3/4 cup butter
• 3-3/4 qt. shrimp U12, cleaned Safeway 1 lb For $8.99 thru 02/09
• 3 qt. Sea scallops 10/20, cleaned, halved
• 2-1/4 qt. lump crayfish, cooked
• 2-1/4 cups GREY POUPON Classic Dijon Mustard
• - salt
• - black pepper

1. Saute onions, celery, carrots and peppers in large stock pot 6 to 8 minutes or until vegetables are tender.
2. Add wine, tomato paste, thyme and bay leaves; stir.
3. Cook until mixture is reduced by half, stirring occasionally.
4. Add clam juice.
5. Bring to boil.
6. Reduce heat to low; cover.
7. Simmer 25 minutes.
8. Meanwhile, prepare a roux with flour and butter.
9. Temper roux with small amount of hot liquid before adding to stock pot; stir with wire whisk until well blended.
10. Add seafood; simmer an additional 15 minutes or until seafood is cooked through.
11. Remove from heat.
12. Add mustard; stir with wire whisk until well blended.
13. Season with salt and black pepper to taste.
14. Remove bay leaves and thyme sprigs; discard.

onions, celery, carrots, yellow peppers, white wine, tomato paste, thyme, bay leaves, clam juice, flour, butter, shrimp, lump crayfish, poupon, salt, black pepper

Taken from www.kraftrecipes.com/recipes/seafood-bisque-97454.aspx (may not work)