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SMOKED SALMON CHOWDER
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Fish
Amount Measure Ingredient -- Preparation Method
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Stephen Ceideburg
1/4 c Margarine
2 tb Bacon fat
1 sm Onion, diced
1/2 c Diced celery
3/4 lb Red potatoes, diced (about 1
-1/2 cups)
1 1/2 ts Minced garlic
3/4 ts Dried thyme
1 1/2 ts Dried tarragon
3/4 ts Dried dill weed
1/2 c All-purpose flour
1 1/2 ts Paprika
7 c Fish stock (see note)
6 oz Smoked salmon, diced
1 Bay leaf
1 tb Lemon juice
1 1/2 ts Worcestershire sauce
1/8 ts Tabasco sauce
3/4 ts Pepper
2 ts Salt
1/4 c Chablis or other white wine
1 c Half-and-half
1/4 c Fresh chopped parsley
In a 4-quart pot over medium heat, melt margarine and
bacon fat. Saute the onion, celery, potatoes, garlic,
thyme, tarragon and dill weed until the onions are
translucent. Reduce heat and add the flour and
paprika, blending well. Stir in the fish stock. Add
the smoked salmon, bay leaf, lemon juice,
Worcestershire sauce, Tabasco sauce, pepper, salt and
wine. Bring to a boil, reduce heat and simmer for 20
minutes.
Remove from heat, stir in half-and-half and parsley.
Serve.
Note: Fish stock can be made following the directions
in many basic cookbooks, or it can be purchased frozen
from Pastaworks or other specialty food stores, or in
packets of dried soup mix in the supermarket.
From Piccolo Mondo.
From the Oregonian FOODday, 1/5/93.
Posted by Stephen Ceideburg
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