Q: Could you please help me obtain a recipe from the Marietta Diner that is absolutely out of this world. The Seafood Bisque is so delicious and mouth-watering, I can't get enough.

-- Patsy Elrod, Smyrna

A: Gus Tselios, owner of the Marietta Diner, told me this soup, featured on Fridays and Saturdays, is one of the most requested soups at this 24-hour establishment. The recipe he gave me made a whopping 22 gallons. Realizing that was a bit excessive for most of our needs, I scaled it back. You can adjust seasonings and fish selection to suit your taste and budget.

-- Jeanne Besser, for the Journal-Constitution

MAIN DISH

Seafood Bisque

Makes 16 servings

Preparation time: 25 minutes

Cooking time: 30 minutes

8 cups water

4 (8-ounce) bottles clam juice

1/4 cup crushed tomatoes or tomato puree

1 teaspoon Cajun spices

1/4 teaspoon white pepper

1 teaspoon garlic powder

1 bay leaf

1 tablespoon chicken base or 3 bouillon cubes

1 teaspoon salt

1/2 cup (1 stick) butter or margarine

1/4 to 1/2 cup Wondra flour

1/2 pound salmon fillet, skinned and cut into chunks

1/2 pound flounder fillet, cut into chunks

1/4 pound crab meat

1/4 pound baby or salad shrimp, peeled

2 (6 1/2-ounce) cans clams

1/3 cup sherry

1/4 cup white wine

1 tablespoon paprika

1 1/4 cups heavy cream

In a large stockpot bring water, clam juice, tomatoes, Cajun spices, pepper, garlic powder, bay leaf, chicken base and salt to a boil. Reduce heat to a simmer and add butter and stir until melted. Gradually whisk in 1/4 cup flour, whisking constantly to combine. If necessary, add more, a tablespoon at a time, whisking constantly, until the soup has thickened and is smooth. Add the salmon, flounder, crab meat, shrimp and clams with their juice and cook until the soup returns to a gentle simmer.

Meanwhile, in a separate pot, bring sherry, wine and paprika to a boil. Cook until reduced by one third. Add to soup and stir to combine. Add cream to soup and stir until warmed through.

Per serving: 240 calories (percent of calories from fat, 58), 15 grams protein, 11 grams carbohydrates, no fiber, 14 grams fat, 87 milligrams cholesterol, 662 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to:

Mail: Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.

E-mail: menu@ajc.com. Fax: 404-526-5509.