Salmon and White Fish Chowder
Recipe developed by Anne Willan
1 pound salmon fillet
1 pound assorted white fish fillets: halibut, hake, whiting or pollack
1/2 cup butter, divided
4 onions (about 1 1/2 pounds), peeled and quartered
5 garlic cloves, chopped
2 whole cloves
2 cups dry white wine
3 cups water, more if needed
1 small bunch parsley (about 1 ounce)
1 large bouquet garni of parsley, bay leaf and thyme
Salt and pepper
1 baguette, sliced on the diagonal
1. Wash and dry salmon and white fish. Discard any skin and bones, and cut
in 2-inch chunks.
2. Melt half the butter in a large soup pot and spread onions and garlic in the
bottom. Press cloves into an onion piece.
3. Lay fish on top, pour in wine, and add enough water to just cover the fish.
4. Pull parsley sprigs from the stems and finely chop; set aside. Tie parsley
stems and bouquet garni together and add to the chowder.
5. Season to taste with salt and pepper and bring to a boil, skimming often.
Simmer over low heat for 4-6 minutes, or until fish is just tender.
6. Remove fish and set aside. Boil the broth until well flavored and reduced
by about half, 25-30 minutes.
7. Meanwhile, toast bread and keep warm.
8. Cut lemon in half lengthwise; cut one half into wedges.
9. When the broth is ready, discard bouquet garni and remove cloves from
the onion. Squeeze juice from the lemon half into the broth, taste and adjust
seasoning. Return fish to the pot and warm briefly.
10. Dice remaining butter and place in 4 warm soup bowls. Spoon in the
chowder, sprinkle with chopped parsley, and perch a wedge of lemon on the
edge. Serve very hot, with the toast passed separately. Makes 4 servings.