French: Chaudrée de Saumon (Salmon Chowder)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4)

This is the classic French recipe that is the basis for all chowders including the New England version with clams. Made with cream and thickened with roux (butter and flour), the seafood stew can be made with any kind of seafood. But the best version is made with the leftover fish trimmings that you would normally throw away. Don’t forget to add that splash of wine or this won’t really be French.

Another variation: if you skip the corn, puree the stew and then strain it, you’ll have a luscious salmon bisque. This recipe has been simplified so that it can made in about 30 minutes (also see video).

Ingredients:

• 4 thick slices cooked bacon, chopped (about 1 cup)
• 2 lbs salmon trimmings (head, tail, bones, fins, etc)
• 1 medium leek, minced
• 4 teaspoons butter
• 12 cloves garlic, minced
• ½ cup dry white wine (i.e. Chardonnay or Sauvignon Blanc)
• 2 tablespoons all-purpose flour
• 2 cups fish stock (or sub clam juice)*
• 1 cup carrots, diced
• 1 cup celery, diced
• 2 large potatoes, peeled and diced
• 1 teaspoon dried tarragon
• Salt and pepper to taste
• ½ cup cream (or half-and-half)
• Fresh parsley, chopped (for garnish)

Procedure:

1. Cook the bacon in a skillet until lightly browned, let cool on paper towels, chop coarsely, then set aside
2. Add 2 cups of water to steamer, steam salmon trimmings until done (about 20 minutes); set aside steaming liquid
3. When the salmon is cool enough to handle, carefully debone and set aside
4. In a skillet, saute leeks in butter until soft (about 5 minutes), add garlic and saute briefly
5. Add flour, stir to mix thoroughly, cook for 1 more minute, stirring constantly
6. Add the white wine, stir vigorously to scrape all the flavourful bits from the bottom of the pan
7. Transfer mixture to a soup pot, add fish stock, carrots, celery, potatoes, taragon; bring soup to a boil, then cover and simmer for 15 minutes
8. Add the salmon, taste and adjust the seasoning
9. Turn off heat, stir in the cream
10. To serve: garnish with bacon and fresh parsley

*Note: the steaming liquid can be used as “fish stock” if you also add some fish cubes or shrimp buillion