Yeah, OK, you guys, but seafood bisque sounds really good, and we should reverse engineer it and make a version we can eat more of.
IF WE CAN BELIEVE WE CAN ACHIEVE! SELF ESTEEM! JUST DO IT! [CROTCH FRAME]
It should have a white sauce base--preferably more milk than cream--with shallots, a little celery (including leaves, the best part) and a fines herbes blend probably and a healthy dose of black or white pepper, plus vegetable stock to round out the broth, and then an assortment of probably cooked seafood, added toward the end.
I don't make seafood very often, so I don't know: Can you cook seafood OK in a soup broth? It seems like it'd be nice to have it in there to permeate the broth, but I don't know if that would ruin it too much.