Bonnie, who works in design and is another one of our talented quilters, brought in this very distinctive soup/stew for Week #9 of Soup of the Week Club at The Works. Her contribution was a first in our soup series as it used seafood in the ingredients. This recipe for salmon stew is Bonnie’s own concoction. She left it up to the tasters to omit or add in their own amount of milk to achieve the desired creaminess in their soup portion. Served with a slice of bread to soak up the stock, this was a welcome change after the heavy eating I did all throughout the holidays! The broth was light, but full of seafood flavor, while the chunks of salmon, carrots, and potatoes gave the soup some hearty body. The addition of chopped parsley as a garnish woke up the fresh flavors in this tasty soup.
How to make Bonnie’s Salmon Stew:
* Purchase a salmon and have the fishmonger filet it for you
* Bake the salmon, reserve the meat and cut into bite size chunks
* Reserve the salmon carcass to make a seafood stock.
* Chop celery and onion, carrots, and potatoes, and sautee in a pot for the base of the seafood stock. Add water and the salmon carcass. Bring to a boil, then switch heat to simmer. Once it has slow-cooked down for a while, strain the bones and other inedible salmon pieces from the stock and add the liquid with the celery, onion, carrots, and potatoes into another pot.
* Add salmon meat to the finished stock and heat on low.
* Add cream/ milk if you wish to make the soup heavier and chowder-like. Garnish with fresh chopped parsley.
Check back next week when we bring you another delish soup recipe to tempt your taste buds!