| 2 | lb | Fresh shrimp; -=OR=- Scampi, Lobster or Crayfish |
| 1 | tb | Safflower; -=OR=- Virgin olive oil |
| 1 | | Leek cleaned & sliced coarsely |
| 1 | sm | Carrot; peeled and sliced |
| 1 | | Celery stalk; sliced |
| 2 | | Shallots; peeled and chopped |
| 1 | | Garlic clove peeled & minced |
| 1 | tb | Tomato puree |
| 1 1/2 | c | Dry white wine |
| 2 | qt | Water |
| 1 | | Chicken bouillon cube crushed |
| 1 | pn | Saffron |
| | HERB BOUQUET |
| 1/2 | ts | Thyme; and |
| 1/2 | | Bay leaf, and |
| 6 | | Fresh parsley stems (tied in cheesecloth) |
| | FOR THE BISQUE |
| | Salt and pepper to taste |
| 4 | tb | Cornstarch |
| 4 | tb | Non-fat powdered milk |
| 1/2 | ts | Cognac, Armagnac or brandy |
| 4 | | Basil leaves; minced |
| 1 | ts | Tarragon, minced |
| 1 | tb | Minced chives |
