Janet'S Seafood Bisque - cooking recipe

Ingredients

steamed shrimp (approximately 45), cut into pieces
1 1/2 lb. scallops, cut in half
3/4 lb. steamed crab legs or 1 lb. lump crab meat
1 can red salmon, drained (save broth for bisque), deboned
milk
1 small to medium onion, chopped fine
4 stalks celery, chopped fine
1 c. half and half
1 can cream of mushroom soup
1 1/2 qt. half and half
3 bay leaves
1/4 tsp. basil
fresh parsley to taste
salt and pepper
1/2 Tbsp. Old Bay seasoning
2 Tbsp. Worcestershire sauce
1 1/4 c. Monterey Jack cheese, shredded
2 to 3 Tbsp. butter
2 Tbsp. cooking sherry

Preparation

Make into puree:
1/3 can salmon with small amount of milk in blender to make puree.
Use entire cans; make in thirds, as directed.
Saute scallops in butter and enough water to \"pouch.\" Cut scallops in half before sauteing.
Pour hot milk (enough to cover crab meat) over crab.
Set aside.
Saute onion and celery in butter (chop both fine).