This recipe was in the Feb issue of GLA. We tried it tonight and it was a winner. For those who don't get the mag here's the recipe:
2 tablespoons butter
3 tablespoons flour
1 tablespoon finely grated onion
1 tablespoon finely grated red bell pepper
2 cups fish fish stock or bottle clam juice(we used clam juice)
1 tablespoon tomato paste
2 cups half & half
1/4 cup bourbon
1/4 cup sour cream
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1/2 teapoon Old Bay
1/2 teaspoon salt
1 cup chopped and flaked smoked salmon
In a heavy soup pot melt butter and whisk in flour. Cook while whisking for several minutes. Add onion and red pepper and cook a few minutes more. Wisk in fish stock(or clam juice) and tomato paste, continue whisking until smooth. Bring to a simmer and cook 20 minutes. Whisk in half and half, bourbon, sour cream and all the spices. Heat thoroughly and stir in smoked salmon.