A great leftover salmon recipe idea!
Steam all seafood, 3-4 mins total. Place bacon in bottom of a thick-bottomed sauce pot, over medium-low heat & cook until golden brown.
Remove from pot with slotted spoon & set aside
(leave bacon grease in pot).
Place butter in the bottom.
Add onions, carrots & celery to butter & sautee until softened, 5-6 mins.
Add flour to mixture & allow to cook another 2 mins.
Add stock, bay leaves & parsley stocks (tied with a bit of kitchen twine
or enclosed in some cheesecloth).
Bring to a gentle simmer & reduce heat to low.
Add potatoes, salmon & bacon bits.
Cook for 35-40 mins, stirring occasionally.
Remove from heat, remove bay leaves & parsley stocks, then add heavy cream & season with salt and pepper, to taste.
Ladle into soup bowls & top with chopped parsley.
- 4 bacon strips, or salmon bacon, cut into ½”cubes
- 200 g sockeye salmon
- 2 carrots, peeled & diced, ½”
- 2 celery stalks, diced, ½”
- 1 onion, diced, ½”
- 1 Yukon gold potato, peeled & diced, ½”
- 2 bay leaves
- 2 cups fish stock
- 2 cups heavy cream
- 2 tbsp all purpose flour
- 1 tbsp butter
- 2 tbsp flatleaf parsley, chopped
(for garnish)—save the stocks for the soup