1 cup of fish stock
1 small onion
2 cups of cooked salmon
1/4 cup margarine
1 cup of tomato juice
1/2 tsp. paprika
3 tbl. flour
2 cups of milk
1-1/2 tsp. salt
1 stalk of celery
Chop onion and celery (saving the top), cook until tender over medium heat in butter or margarine.
Blend in flour and salt ; gradually add milk and the fish stock, stirring until thickened.
Flake the salmon.
Remove any bones or skin.
Stir the salmon and tomato juice into the mixture and reheat.
Garnish the bisque with celery tops snipped into fine pieces with scissors.
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