Ingredients
- 1 onion (peeled and chopped)
- 1 stalk celery (chopped including the leaves)
- 1 carrot (peeled and chopped)
- ½ cup white wine
- 1½ lbs salmon filet
- ¼ teaspoon saffron
- 3 oz tomato paste (1/2 a can)
- ½ cup Sherry (or Marsala)
- 4 cups Heavy Cream
- 2 tablespoons cornstarch
- salt and pepper (to taste)
- fresh parsley (for garnish)
Instructions
- Fill a stockpot with 6 cups of water and the white wine. Add the onion, celery, carrot, and thyme., and bring to a boil. Simmer for 15 minutes, or until the vegetables are soft
- Add the salmon, and gently simmer for approximately 10 minutes, or until the salmon is cooked through
- Remove the salmon from the poaching liquid (stock), and set it aside
- Strain the vegetables from the stock, and return 4 cups of the liquid to the stockpot. The vegetables can be discarded
- Place the reserved stock over a medium heat, and add the saffron. Whisk in the tomato paste. Bring this to a low simmer
- Slowly whisk in the cream, then add the sherry. Gently simmer for 15 minutes, or until the bisque slightly thickens. Season to taste with salt and ground black pepper
- Whisk the cornstarch with 2 tablespoons of water, and whisk this into the bisque
- Reduce the heat to low, and gently simmer for another 3-5 minutes, or until it thickens. Adjust the seasoning as needed
- Place small, bite-sized pieces of the salmon into bowls and add 1 cup of bisque. Garnish with parsley leaf or minced parsley in the center of the bowl, if desired.
Nutrition Facts
Salmon Bisque
Amount per Serving
Calories
578
% Daily Value*
Fat
48
g
74
%
Saturated Fat
28
g
175
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
13
g
Cholesterol
181
mg
60
%
Sodium
166
mg
7
%
Potassium
728
mg
21
%
Carbohydrates
11
g
4
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
21
g
42
%
Vitamin A
3472
IU
69
%
Vitamin C
5
mg
6
%
Calcium
105
mg
11
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.