Thick Fish Stew is a classic American soup. Lean bacon, leeks and tomatoes give this soup a special flavor, and potatoes thick. All of this is ideally combined with the protein-rich salmon.
It is necessary
- - 200 g of skinless salmon fillet;
- - 1 bay leaf;
- - 300 ml of fish broth;
- - 600 ml of milk;
- - 15 g unsalted butter;
- - 1 tsp sunflower oil;
- - 1 large onion;
- - 1 leek;
- - 1 thin slice of bacon (30 g);
- - 340 g of potatoes;
- - 340 g of peeled tomatoes;
- - 1 tbsp. parsley;
- - 1 tbsp. yogurt;
- - sea salt and black pepper to taste.
Instructions
Step 1
Place the salmon fillets in a large saucepan. Pour in broth and add some of the milk so that the fish is covered in liquid. Bring to a boil, then cover and simmer for 6-7 minutes. The fish should flake. Disassemble the salmon into small pieces by removing the bones. Save the fish broth.
Step 2
Chop two onions finely. Cut potatoes and tomatoes into cubes. Peel and chop the bacon.
Step 3
Dissolve the butter and vegetable oil in a saucepan. Add onions, leeks, bacon, simmer over low heat, stirring frequently, for 10 minutes, until vegetables are tender. Add potatoes and simmer for 2 minutes.
Step 4
Pour in fish broth and milk. Bring to a boil, cover the saucepan, reduce heat, and simmer for 8 minutes, stirring occasionally. Add the tomato and simmer for another 3-4 minutes. The potatoes should be soft, but not crumbly.
Step 5
To thicken the soup, scoop a couple of ladles of the contents of the pot and run through a blender, then return to the pot and mix thoroughly.
Step 6
While stirring, add the salmon fillet pieces and 2 tbsp. parsley. Simmer for a couple of minutes, remove the bay leaf, season to taste.
Step 7
Pour into warmed bowls, place a tablespoon of yogurt on top of each serving, sprinkle with parsley and serve immediately.
