Seafood Bisque Lo Carb Recipe

Directions:

1. Sautè shallots and diced celery in butter, until soft.
2. Add flour, if desired, and stir with a wire whip for 5 minutes, on low heat and set aside.
3. Bring 1 quart of water to a boil.
4. Add chicken base, clams with juice, all of the shrimp and the whole pieces of cod and salmon.
5. Return to a boil; lower the heat and simmer for about 5 minutes. Strain the stock, and reserve the seafood.
6. Stir the shallot/butter mixture into the stock.
7. Flake the large pieces of boiled fish and add the canned crabmeat. Add the heavy cream and sherry.
8. Bring to a simmer and heat through.
9. Add chives, if desired.