Salmon chowder
Description
Perfect for lunch. Soup is an essential part of our diet, but sometimes you want to cook something new. In such cases, salmon chowder is ideal—a very hearty, aromatic, and delicious soup that will win over your family and leave no one indifferent! Fragrant fish, cream, and sautéed vegetables make this soup incredibly tasty and visually appealing. I recommend using salmon specifically, as its fillet is quite tender and delicate. Ladle into bowls and serve.
Instructions
- 1
Step 1
1. Prepare the fish broth: cut the onion, carrot, and celery into random pieces and sauté them in vegetable oil until the onion becomes soft. Season with salt and pepper to taste.
- 2
Step 2
2. Add a little boiling water or wine to loosen the vegetable pieces stuck to the bottom of the pot. Simmer for a few minutes, then add water. Then add the fish soup set (it's better to blanch the fish beforehand for a minute).
- 3
Step 3
3. Add the bay leaf and bring to a boil. Simmer the broth for an hour, then strain it through a sieve. Peel the potatoes and cut them into small cubes. Finely dice the onion and celery, and cut the fish into large cubes.
- 4
Step 4
4. In a saucepan, sauté the onion and celery in butter until the onion is soft. Add the potatoes and sauté them lightly. Pour in the broth and cook for 15–20 minutes, until the potatoes are tender.
- 5
Step 5
5. At the end, add the fish and corn, and cook for 5 minutes. Before serving, add the cream. Serve the soup, garnished with fresh herbs.