Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2         cups          fish stock (you could replace with chicken if you want)
1         TBSP          parsley flakes (fresh or dried)
1         tsp           Lawry's seasoning salt
1         tsp           black pepper
2         tsp           paprika
1/3       lb            crab meat
1/3       lb            medium-size bay shrimp
1         cup           heavy cream (might be more like 1-1/4)
1         small can     tomato sauce
1-2       TBSP          butter

Preparation:

1) Put the 2 cups of fish stock and spices in a big pan on high and bring to a nice rolling boil. 2) Once boiling add in the seafood and let boil for another 5 minutes. Note: I did add an extra can of cheap crab meat in addition to the 1/3lb of the high quality dungeness crab meat. The cheap crab meat is very fine which works well for bisque since most chef's puree the seafood in the soup. 3) Add in the cream, tomatoe sauce, and butter. Once it returns to a boil, bring the temperature down to medium or so, where it will still boil, but not as violently. Stir, stir, stir! 4) I let mine cook down for another 15 minutes or so. Note: A couple things. If you like spicier bisque you could add a little cayenne. I would have, but I'm out. It still had that really nice tomatoe-y flavor though. This makes about four 1 cup servings. It probably can't stand on it's own for most folks (but it does for me), but it's substantial enough that a side salad should make a decent little meal. Or maybe a slice of carb-controlled bread, toasted with bu

Nutritional Information:

1496 Cal, 119g fat (70g sat, 7g poly, 34g mono), 12 carb, 0 fiber, 93 prot

so one serving is: 374 Cal, 30g fat, 3g carb, 23g protein

This is using the "fresh" dungeness, and "fresh" bay shrimp (The extra can of crab meat adds 124 Cal, 2g fat, 0 carb, 26 prot to the whole recipe)