Salmon Bisque

1 onion, peeled and chopped

1 celery stalk, chopped, including leaves

1 carrot, peeled and chopped

½ cup white wine

1 ½ lbs salmon filet

¼ teaspoon saffron

3 oz (½ can) tomato paste

½ cup sherry or Marsala

4 cups (1 qt) heavy cream

2 tablespoons cornstarch

salt

black pepper

fresh parsley or chives, for garnish

  1. 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
  2. Add the salmon, and gently simmer for approximately 10 minutes, or until the salmon is cooked through
  3. Remove the salmon from the poaching liquid (stock), and set it aside
  4. Strain the vegetables from the stock, and return 4 cups of the liquid to the stockpot. The vegetables can be discarded
  5. Place the reserved stock over a medium heat, and add the saffron. Whisk in the tomato paste. Bring this to a low simmer
  6. 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
  7. Whisk the cornstarch with 2 tablespoons of water, and whisk this into the bisque
  8. Reduce the heat to low, and gently simmer for another 3-5 minutes, or until it thickens. Adjust the seasoning as needed
  9. 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.

Notes: You can also use 4 cups of prepared seafood stock, plus one cup of water, instead of the salmon poaching liquid.