Note: AngAK adds smoked salmon. Traca adds a teaspoon of fish sauce and subs coconut milk for the cream.
Wild Salmon and Fire-Roasted Tomato Chowder
from Good Fish by Becky Selengut
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.
Wild Salmon and Fire-Roasted Tomato Chowder
from Good Fish by Becky Selengut
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.