Salmon Chowder from Gourmet's Adventures with Ruth
Monday, 26 October 2009
Recipe by Greg Atkinson
This is a recipe I wanted to share with Ruth Reichl and her viewers when we
taped an episode of her Adventures with Ruth show featuring Jon Rowley in
Seattle. The taping took place in the kitchen at Canlis restaurant where I
served as executive chef from 1996 to 2003.
(Serves 8 as a first course, or 4 to 6 as a
main course) For Salmon Stock: 2 to 3lbbones,
tail, fins, and head (if available) from an 8- to 10-lb salmon 2celery ribs, coarsely chopped 1medium onion, sliced 2celery ribs, coarsely chopped 1medium fennel bulb, trimmed and
sliced, reserving fronds for garnish 1/2teaspoonsblack peppercorns, cracked
1.) To make the stock, Simmer all stock ingredients
in a 6- to 8-qt heavy pot, skimming foam as necessary, 20 minutes. Strain stock
through a large sieve or colander into a large bowl, pressing on and then
discarding solids. Set aside 4 cups stock for chowder and reserve remainder for
another use.
2.) To make the chowder, Cook bacon in cleaned pot over medium heat, stirring
occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels
to drain. Cook onion, celery, ginger, and garlic in fat remaining in pot over
medium heat, stirring, 2 minutes. Stir in flour and cook, stirring, 2 minutes.
3.) Add salmon stock and bring to a simmer, stirring. Add potatoes and 1 tsp
salt and simmer gently, uncovered, until potatoes are tender, about 15 minutes.
Stir in cream and bring to a boil over medium-high heat, stirring. Season with
salt and pepper, then add salmon and simmer until just cooked through, about 5
minutes. Serve chowder sprinkled with bacon and some of fennel fronds.
