SALMON CHOWDER
My mom makes the most delicious salmon chowder. It always reminds me how tasty leeks are. The combination of tomatoes and cream creates a pretty pink base.
Provided by Marina Delio
Categories HarperCollins Soup/Stew Dinner Quick & Easy Salmon Fish Seafood Winter Tomato Yogurt Potato Leek Mushroom White Wine Milk/Cream Dill Wheat/Gluten-Free
Yield Serves 6
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large pot over medium heat. Add the potatoes, leeks, and mushrooms. Sauté the vegetables until softened, about 5 minutes. Add the garlic and continue to stir for 1 minute. Add the white wine and simmer until most of the liquid has cooked off. Stir in the tomatoes, fish or vegetable stock, half and half, yogurt, parsley, and dill and bring to a low simmer. Season to taste with salt and pepper. Add the salmon and simmer until just cooked through, about 5 minutes.
- Ladle into bowls and garnish with drops of half and half and parsley or dill, if desired.
LEEK AND SALMON CHOWDER
Provided by Janet Fletcher
Categories Soup/Stew Milk/Cream Fish Pork Lunch Bacon Salmon Leek Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Bring clam juice to simmer in medium skillet. Add salmon; cover and simmer until cooked through, about 10 minutes. Transfer salmon to plate; reserve clam juice. Flake salmon into small pieces.
- Mix butter and flour in small bowl until well blended. Cook bacon in heavy large saucepan over medium-low heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels. Add leeks to drippings in saucepan; sauté 3 minutes. Add potato and reserved clam juice and bring to boil. Reduce heat; cover and simmer until potato is tender, about 10 minutes. Add milk and bring to boil. Whisk in flour mixture. Reduce heat; cover and simmer until potato is tender, about 10 minutes. Add milk and bring to boil. Whisk in flour mixture. Reduce heat; simmer until soup thickens slightly, whisking frequently, about 3 minutes. Stir in cream, chives, salmon and bacon; simmer until heated through. Season with salt and pepper.
SALMON CHOWDER
Provided by Food Network
Time 1h35m
Yield 6 servings
Number Of Ingredients 22
Steps:
- For the shell stock: In a large saucepan over low heat, add the oil and sweat the prawn shells with the onion, thyme, bay leaves, peppercorns, lemon, and tomato for 2 to 3 minutes. Add the white wine and water and simmer for 45 minutes. Strain and reserve.
- For the chowder: In a large saucepan over low heat, add the oil and sweat the onions with the bacon and celery for 5 to 6 minutes. Add the potatoes and sweat for another 5 minutes. Add the thyme, shell stock, and cream and bring to a simmer for 15 to 20 minutes. Add the salmon and season with salt, pepper, and lemon juice. For service, garnish with tarragon and chives.
SMOKED HADDOCK & LEEK CHOWDER
A creamy, chunky fish chowder for a winter's day - proper warm-you-up grub
Provided by Jo Pratt
Categories Lunch, Main course, Soup
Time 40m
Yield Serves 4 (generously)
Number Of Ingredients 12
Steps:
- Lay the haddock in a deep frying pan and pour over the milk. Cover and bring to the boil. Remove from the heat and leave undisturbed for about 5 mins, until the haddock is just cooked. Lift the haddock from the milk, remove the skin and bones and fl ake onto a plate. Reserve the milk for later.
- Heat the oil in a large saucepan (preferably non-stick) and gently fry the bacon until starting to brown. Add the celery, leeks, bay leaves and potatoes, and cook for a couple of mins. Pour in the stock and reserved milk. Bring to the simmer and cook for 10 mins.
- Add the flaked haddock, sweetcorn and cream. Season with pepper (it shouldn't need salt) and stir in the parsley. Heat through gently, then serve.
Nutrition Facts : Calories 470 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 4.77 milligram of sodium
CREAMY SALMON, LEEK & POTATO TRAYBAKE
Nestle leeks, potato and capers around salmon fillets to make this easy traybake for two. It's great as an midweek meal, or for a more romantic occasion
Provided by Esther Clark
Categories Dinner, Fish Course, Main course, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.
- Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.
- Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.
Nutrition Facts : Calories 714 calories, Fat 52 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 0.5 milligram of sodium
SALMON CHOWDER
This is cold-weather dining at its best. Generous pieces of fresh fish floating in a creamy broth with root vegetables make for a hearty and satisfying dinner.This recipe is from Lucinda Scala Quinn, and it appears on the Martha Stewart Living digital magazine for iPad.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat butter in a medium stockpot over medium-low heat. Cook leek and red onion until soft, 6 to 8 minutes. Season with 1 teaspoon salt. Stir in potatoes and carrots. Add stock and bring to a boil. Reduce heat to low and simmer until potatoes are almost tender, 6 to 8 minutes.
- Add salmon and simmer until opaque, about 3 minutes. Stir in cream to heat through. Stir in dill, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Chowder can be refrigerated for up to 2 days. Reheat before serving.
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SALMON CHOWDER WITH LEEKS & PARSNIPS — ZESTFUL KITCHEN
From zestfulkitchen.com
5/5 (2)Total Time 35 minsCategory Main DishCalories 396 per serving
- Halve leek lengthwise and cut into ¼-inch-thick slices; transfer to a large bowl and cover with cold water. Shimmy leek slices around in water; let rest 10 minutes. Using a slotted spoon or spider (or hands) strain leeks from water, being careful not to kick up dirt at bottom of bowl. Transfer to a clean kitchen towel and dab/rub to dry.
- Heat oil in a large pot or Dutch oven over medium heat. Add leeks, bay leaves, garlic, thyme, red pepper flakes, and ¾ teaspoon salt; cook until leeks start to soften but not brown, about 6 minutes.
- Add vermouth (or wine) and cook until nearly evaporated. Stir in stock, parsnips, and celery; increase heat to high and bring to a boil then reduce heat to medium and simmer, partially covered, until parsnips are fork-tender, 10 minutes. Whisk together milk and cornstarch, add to pot and return soup to a simmer. Season salmon with ¼ teaspoon each salt and pepper, add to soup, cover and remove from heat; let sit 3 minutes.
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