Salmon-Tomato Bisque

Salmon-Tomato Bisque-You can also use evaporated milk, in order to produce the creamy texture a bisque should have.

        1 can (1 lb.) salmon

       1 small onion, minced

       1 can (10 1/2 ozs.) tomato puree

       2 Tbsps. butter

       2 sprigs parsley

       1 can (14 1/2 ozs.)  evaporated milk

       2 cups water

              Salt and pepper

1. Put salmon with liquid into large sauce-pan with tomato purée  parsley, and water. Bring to a boil and simmer 20 minutes.

2. In another sauce-pan, cook onion in butter until golden brown blend in flour to make roux. Add milk gradually and cook until thickened, stirring constantly.

3. Add salmon mixture; season to taste. Heat well   Serves 4.

©Al (Alex-Alexander)D. Girvan. All rights reserved.