Speaking of salmon, does anyone else have The Good Fish cookbook? REC inside

H

heather_in_sf

Well-known member
One of my Twitter friends is Chef Becky Selengut from Seattle and her newest cookbook is so gorgeous, I have it sitting next to my bedside table and I think I am going to make this tonight as the fog is back with a vengeance.

Here's a recipe from Becky's book, shared by another Seattle friend who has a wine business. I love Catherine's newsletter, it makes me wish I lived up there so that I could order wine from her. She's a friend of Traca's too (that's how I know her - hugs to Traca!).

From the Queso Y Vino newsletter:

WILD SALMON CHOWDER WITH FIRE-ROASTED TOMATOES

from GOOD FISH by BECKY SELENGUT

"This is a healthier version of chowder from my friend, chef Becky Selengut, that purportedly takes less than 45 minutes to make. This seems like the perfect fall dish--warming, comforting, but with some of the fireworks of summer still flavoring your bowl. While it may seem unusual, the key to tender salmon in this dish is to follow the instructions--put your salmon in last & turn off the heat, letting the stock cook the fish. That's right, turn off the pot, and let the fish gently steep for 5 minutes. (This is especially important when choosing chum, pink, or coho salmon which are lower in fat.)"

Serves 4

1 Tbs extra-virgin olive oil

1 medium onion, cut into small dice

2 cloves garlic, minced

2 ribs celery, cut into small dice

1/4 tsp salt

1 medium Yukon Gold or small russet potato, peeled, cut into small dice

1 tsp minced fresh thyme

1 fresh or dried bay leaf

1/4 tsp cayenne

1/4 cup dry white wine

1 (14-ounce) can diced fire-roasted tomatoes

1 cup water

1 cup clam juice

1/3 cup cream

1/2 pound wild pink, chum, or coho salmon fillet, skinned, cut into 1/2 inch cubes

1/4 cup minced fresh Italian parsley

Grab yourself a large stockpot, add the olive oil, and heat over medium-high heat. Saute the onion, garlic, celery, and salt for 5 minutes, then add the potato. Saute for another 5 minutes. Add the thyme, bay leaf, cayenne, and white wine, stirring to loosen any bits clinging to the pot. Add the tomatoes, water, and clam juice, and bring to a boil. Lower the heat and simmer for 15 minutes, or until the potatoes are soft. Add the cream, salmon, and parsley; stir gently and turn off the heat. Let the soup sit for 5 minutes. Taste and adjust the seasoning before serving.

The chowder is better the next day and keeps well in the freezer for 2 months.

>>>>>>>>>>>>

"Becky's sommelier wife, April Pogue, suggests a Cru Beaujolais with this chowder. Here's the one I suggest: Domaine Foillard Cuvee Corcelette 2009, Morgon $37"

Source: ---- Catherine Reynolds

Catherine's site: http://quesoyvino.net/

Becky's site: http://www.chefreinvented.com/

 
So I did make this last night, rather a comedy of errors..

I didn't think about how much the ingredients would weigh, especially since I tripled the recipe and it was a slog walking home from the market! But I did it and it was fine.

Then I haven't really cooked in a long time and dicing 3 onions and 6 ribs of celery and the potatoes plus a round zucchini and 3 large tomatoes (I had them already and the canned tomatoes were too heavy) - my right arm is so wimpy that my hands kept shaking and I was dropping things all over the floor - tomorrow I need to mop! But I did it... Of course I have developed one of those annoying eye twitches and the cat was weaving between my feet, so between the hands, the eye and me yelling at the cat to go away it's a good thing I was cooking alone!

The potatoes I got were unusual, really large and firm and a dark red skin, I forget what kind, and they sauteed for 15 minutes, then simmered in the liquid for 15 minutes and were still hard. So I added 5 minutes, then another five minutes, then I poured another glass of wine and waited 10 minutes, then another 5 and then I just gave up and sat on the couch until about 8:30 or so, and they were still crunchy. What kind of nuclear soil were these suckers grown in? I had diced them into 1/3" cubes! After about 75 minutes they were finally tender.

I was almost not interested in eating now, after all the wine - LOL - but I started to dice up the salmon and realized it had pinbones. Happily I have kitchen pliers and with shakey hands, a winky eye and the cat again I removed the bones, diced the flesh and added it to the soup with the cream and herbs and collapsed on the couch again for 5 minutes.

I have to say this was such delicious soup, despite the challenges. I froze two containers of it, iced my shoulder and went to bed.

This morning I could barely use my arm and am icing it at work, but I'm going to have another lovely dinner tomorrow night. And, I need to keep working this wimpy arm. Maybe I should bake some bread?

http://farm7.static.flickr.com/6154/6197064808_621a8fd398.jpg

It was so luscious and fresh!

 
Yes, when she came to SF on her book tour Celia at Omnivore

saved one of herbooks for me and Becky signed it. It was so sweet because I was not able to go it was too close after my surgery. I want to make more things from it now, my goal is fish two times a week, budget pending.

 
Heather, we made this yesterday and it was just lovely. beautiful salmon color from the cream

and just the right seasonings for a different kind of seafood chowder. I'm thinking that some smoked salmon would be good as well---not all, just some mixed in with the fresh. It will definitely be a regular with us.

 
Heather, I've been asked to do a food demo at a ladies night at church, and soup was requested, so

this is the one I'm making since we all have plenty of salmon in our freezers to use up/get rid of(I know, I know!) It will be a big hit with them. thanks for posting.

 
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