Ingredients

Scale

About 2 cups (roughly half a recipe) of Chichi’s Seafood Enchilada sauce (recipe here)
1 strip of bacon or 1 – 2 teaspoons olive oil or butter
1 carrot (or 5 – 7 baby carrots, peeled and chopped
1 large stock of celery, chopped
1 cup of chicken, fish or seafood broth
1 can of crab meat
2 cooked fillets of fish, crumbled (about 2/3 cup)
1 cup cooked shrimp (frozen is okay)
For the top: chopped green onions (just the tops)

Instructions

First, prep the enchilada sauce and set aside.
In a medium saucepan, cook the bacon until crispy over medium heat. Remove the bacon from pan and chop into bits. If there is more than a teaspoon or two of fat in the pan, drain it out, then add the carrots and celery and saute for about 3 – 5 minutes to soften the celery.
Stir in the sauce, broth, crab, fish, and shrimp and cook for about 5 – 10 minutes or just until everything is hot. Do not let the mixture come to a boil! (If the seafood is not pre-cooked, allow a little longer to allow the seafood to cook through.)
Stir in the chopped bacon, top with some chopped green onion, then serve hot and enjoy … this bisque is really nice with some crusty cheesy garlic toast on the side. Just sayin’.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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