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