Salmon Chowder

Salmon Chowder

Recipe for 4

Ingredients:
3/4 ounce / 1-1/2 tablespoons butter
1 onion, finely chopped
1 leek, finely chopped
1 small fennel bulb, finely chopped
1 ounce / 1/4 cup all purpose flour
7 cups fish or seafood stock
2 medium potatoes, cut into 1/2 inch cubes
1 pound salmon fillet, skinned and cut into 3/4 inch cubes
6 fluid ounces / 3/4 cup milk
4 fluid ounces / 1/2 cup whipped cream
2 tablespoons chopped fresh dill
Salt and ground black pepper

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1. Melt the butter in a large pan. Add the onion, leek and chopped fennel and cook for 6 minutes until softened.

2. Stir in the flour. Reduce the heat to low and cook for 3 minutes, stirring occasionally with a wooden spoon.

3. Add the fish stock and potatoes to the mixture in the pan. Season with a little salt and ground pepper. Bring to the boil, then reduce the heat, cover and simmer gently for about 20 minutes or until the potatoes are tender when tested with a fork.

4. Add the cubed salmon fillet and simmer gently for 3-5 minutes until it is just cooked.

5. Stir the milk, cream and copped dill into the contents of the pan. Cook until just warmed through, stirring occasionally, but do not allow to boil. Adjust the seasoning to taste, then ladle into warmed soup bowls to serve.