1/2 cup (1 stick) butter
2 large onions, chopped
2 stalks celery and leaves, chopped
1/2 green bell pepper, chopped
Shrimp (optional)
2 tablespoons flour
1 can whole tomatoes
2 cups half-and-half
1 can pink salmon
Parsley
Green onions
Salt and pepper, to taste

In saucepan add butter, onions, celery and leaves and green pepper. Cook until limp. Add flour; mix well. Add tomatoes, let simmer for 20 to 30 minutes.

Add salmon that has been deboned and drained. Add cream and simmer. Do not let boil. Simmer for about 30 minutes.

Add shrimp to bisque 10 minutes before serving. Add parsley and green onions. Serve over rice.

Serves 6 to 8.