Salmon Chowder Recipe
Ingredients
| White fish bones | 1 1/2 Pound (FOR FISH STOCK:) | |
| Onion | 1 Large, chopped (FOR FISH STOCK:) | |
| Celery stalks | 2 , sliced (FOR FISH STOCK:) | |
| 1 cup dry white wine, preferably a Heartland wine | ||
| Peppercorns | 6 (FOR FISH STOCK:) | |
| 3 fresh parsley sprigs | ||
| Bay leaf | 1 Large (FOR FISH STOCK:) | |
| Butter/Margarine | 1/4 Cup (16 tbs) (FOR CHOWDER:) | |
| Onion | 1 , minced (FOR CHOWDER:) | |
| Celery stalks | 2 , sliced (FOR CHOWDER:) | |
| 1 carrot, peeled and sliced | ||
| 1 1/2 pounds salmon fillet, cut into 1-inch pieces | ||
| Corn kernels | 1 Cup (16 tbs), thawed (FOR CHOWDER:) | |
| Chopped tomatoes | 1 Can (10oz) (FOR CHOWDER:) | |
| Salt | 1/2 Teaspoon (FOR CHOWDER:) | |
| 1/4 teaspoon each ground ginger and white pepper | ||
| Chives | 1/2 Cup (16 tbs), chopped (FOR CHOWDER:) | |
Directions
GETTING READY
1. Take a large stockpot or pan with water, add fish bones, celery, onion, peppercorns, bay leaf, parsley and wine. Add water sufficient to cover the mixture and simmer. Cover partially and on medium heat simmer for 45 minutes. Discard scum, if any and using a double layered cheesecloth, strain to form 2.5 cups. Keep aside for further use.
MAKING
2. Place a heavy large saucepan with butter on medium heat and melt it. Mix in celery, onions and carrots and stirring frequently, sauté, for 5 minutes. Mix corn, tomatoes, salmon, ginger, 2 cups fish stock, pepper and salt.
3. Simmer, partially covered, for 20 minutes.
SERVING
4. Garnish with chives and serve in deep bowls.
TIPS
1. The fish stock can be refrigerated for 2 days or frozen for 1 month.
1. Take a large stockpot or pan with water, add fish bones, celery, onion, peppercorns, bay leaf, parsley and wine. Add water sufficient to cover the mixture and simmer. Cover partially and on medium heat simmer for 45 minutes. Discard scum, if any and using a double layered cheesecloth, strain to form 2.5 cups. Keep aside for further use.
MAKING
2. Place a heavy large saucepan with butter on medium heat and melt it. Mix in celery, onions and carrots and stirring frequently, sauté, for 5 minutes. Mix corn, tomatoes, salmon, ginger, 2 cups fish stock, pepper and salt.
3. Simmer, partially covered, for 20 minutes.
SERVING
4. Garnish with chives and serve in deep bowls.
TIPS
1. The fish stock can be refrigerated for 2 days or frozen for 1 month.
Chef
