This recipe comes from Chef Patrick who has travelled the world using his culinary arts and learning new skills. There is more about Patrick on his Biography page (click here) and of course a lot more of his adventures on his own website, and I do mean adventures.To visit his website click here.

Chef Patrick had this comment about the recipe:

"Alright folks, so many of you have asked me for this recipe that I will attempt to create it here. Part of the problem I have in writing this down is that I frequently use leftover stocks and other soups as a base. For example, I like to make extra Tomato Bisque and use the leftovers as a base for this soup. So I've written down the Tomato Bisque recipe <click here> and you can make it first, enjoy it the day before, and add the leftovers to this soup. Also another great ingredient to add to the stock are Shrimp heads and shells - they add great flavor to the finished soup".

Ingredients

1 Fresh Salmon , head and bones (gills removed)
3 Cups Fresh Shrimp heads and shells (meat removed)
3 Quarts Water
1 Bunch Celery, coarsely chopped including leaves
1 Large Onion, coarsely chopped
2 Cups Carrot, coarsely chopped
6 cloves Fresh Garlic, chopped
1 Bunch Fresh Parsley, coarsely chopped with stems included
4 Fresh Tomatos, coarsely chopped
1 Quart Tomato Bisque Soup - leftover
2 Bay Leaves
1 Tsp coarse ground Black Pepper
2 Tbls Fish Sauce
2 Cups White Wine - use cheap wine, it's better to cook with
1 small can Tomato Paste
2 Cups Heavy Cream
Roux as desired
1 - 2 Cups Sherry or Port Wine

• Have your fishmonger fillet your whole Salmon (save the fillets for something else) and have him remove the gills (important) from the head. Peel the Shrimp and save the meat for another meal.

• Combine all of the above ingredients except the Sherry or Port, Heavy Cream and Roux in a large stock pot and bring to a boil. Carefully remove the Salmon head and bones and allow to cool. When cool, remove the Salmon meat from the bones and head (there will be a lot - about 3 cups of meat).

• Set the meat aside and return the head and bones to the stock pot. Return to a boil and simmer for 1 to 1 1/2 hours.

• Strain the stock through a fine strainer into a clean pot. Discard the bones and vegetables. Bring the stock to a boil and add the reserved Salmon meat and Port. Bring just to a simmer and remove from heat.

• Process the soup in a blender or food processor until smooth and return to the stove, add the heavy Cream and bring to a simmer. Thicken with Roux if desired and serve immediately.

Note:

Leftover Salmon Bisque will make an excellent sauce for Shrimp. Just let it reduce slowly on low heat until desired consistency is reached.

Chef Patrick