Yesterday, made salmon shrimp bisque. shells from 1/2 lb of wild caught shrimp 200 g of filet of salmon deboned, no skin boil shrimp shells with bay leaf, sage vinegar, sherry (for non wild shirmp add salt), peper simmer but do not boil for several hours let cool, strain. put in a blender wtih salmon, puree return to pan heat on very low heat and do not boil, adding roughly 1/3 cup of cream and 2 tbsp butter to taste adjust salt and pepper to taste serve with blob of creme fraiche in middle and dribble sherry over it.