Salmon Bisque



10 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 186
Caloriesfromfat 18 %
Fat 3.8 g
Satfat 0.6 g
Monofat 0.9 g
Polyfat 1.3 g
Protein 16.4 g
Carbohydrate 20.8 g
Fiber 1.6 g
Cholesterol 26 mg
Iron 1.3 mg
Sodium 287 mg
Calcium 214 mg


1 tablespoon vegetable oil
1 cup chopped onion
1 cup chopped celery
4 cups chopped peeled baking potato
1/4 cup finely chopped fresh parsley
1 teaspoon white pepper
1/2 teaspoon salt
2 (14 1/4-ounce) cans no-salt-added chicken broth
1/4 cup dry white wine
2 (12-ounce) cans evaporated skim milk
1 teaspoon lemon juice
1 (1-pound) salmon fillet, skinned and cut into 1/2-inch pieces
2 tablespoons chopped fresh parsley


Heat oil in a Dutch oven over medium heat. Add onion and celery; sauté 10 minutes or until tender. Add potato and next 4 ingredients (potato through broth). Bring to a boil; reduce heat, and simmer 20 minutes or until tender. Place potato mixture in a blender, and process until smooth. Return puréed mixture to pan; stir in wine and milk. Cover and cook over medium-low heat 15 minutes, stirring occasionally. Add lemon juice and fish; cook 10 minutes or until fish flakes easily when tested with a fork, stirring frequently. Sprinkle with parsley.