Serves8 (first course) or 4 to 6 (main course)
- Active time:45 min
- Start to finish:1 1/2 hr
Greg Atkinson, Canlis Restaurant, Seattle, WA
October 2009
For Salmon Stock
-
2 to 3
lb
bones, tail, fins, and head (if available) from an 8- to 10-lb salmon
-
2
celery ribs, coarsely chopped
-
1
medium onion, sliced
-
2
celery ribs, coarsely chopped
-
1
medium fennel bulb, trimmed and sliced, reserving fronds for garnish
-
1/2
teaspoons
black peppercorns, cracked
For Chowder
-
1/4
lb
smoked bacon (about 4 slices), finely chopped
-
1 1/2
cups
chopped onion (1 large)
-
1 1/2
cups
cups chopped celery
-
1
teaspoons
grated peeled ginger
-
1
teaspoon
grated garlic
-
1/4
cup
all-purpose flour
-
1
lb
Yukon Gold potatoes, peeled and diced (1/2 inch; 2 cups)
-
2
cups
heavy cream
-
1
Turkish or 1/2 California bay leaf
-
1
lb
piece skinless salmon fillet, cut into 2- by 1/2-inch strips
Make 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.
Make 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.
-
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.
COOKS' NOTE: Salmon stock keeps, chilled, 3 days or frozen 1 month.
