World Famous Salmon Chowder
Source of Recipe
Internet
List of Ingredients
Yields 1.5 gallons
1/2 gallon fish stock ( salmon & halibut bones)
3 cups Butter roux ( Equal parts clarified butter and flour mix to equal 3 cups)
3 tbsp tomato paste
1qt light cream
1qt heavy cream
1.5 lbs diced Potato 3/4 inch
1 lb diced celery 3/8 inch
1 lb diced carrot 3/8 inch
1 lb diced onion 3/8 inch
6 bay leaves
1.5 lb fresh sockeye boneless, skinless 3/4 inch chunks
1/2 lb BBQ smoked salmon boneless, skinless 3/4 inch chunks
1.5 tbsp crushed fennel seed
4 oz Pernod
Salt & coarse black pepper to taste
1 cup fresh pesto for garnish 1/2 tsp per bowl ( or as much as you like)
Instructions:
In a two gallon heavy pot add fish stock and bring to boil, then add butter roux and cook for 20 min until smooth and binding consistency, add tomato paste, light cream and 1/2 amount of heavy cream heavy simmer for another 10 min, Now add Vegetables.
And spices save 1/4 of each spice until the very end, cook at simmer for 15 min, final stage add diced salmon, remaining spices and cream adjust with salt and pepper continue to simmer for additional 10 min then add the pernod as you take it off the fire
Serve in heated bowl topped with fresh pesto and enjoy with sourdough bread and a glass of crisp Chardonnay.
Recipe
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