Salmon Chowder

Written by Louisa Radice on Monday, January 25, 2010 at 10:04AM
Filed in: Recipes
Comments: 0

Ingredients

Salmon (alternativley a small tin red salmon, drained and flaked)
750 ml fish stock (stock left over from poaching salmon if using fresh, made up to 750ml with a little milk)
2 leeks, chopped, rinsed and drained
Groundnut or sunflower oil
1 Little Gem squash + 1 Delicata squash, halved..., deseeded, peeled and cubed
1 large floury-variety potato, cubed but not peeled
1 bay leaf
Sprinkling of dried tarragon

Handful sprouted seeds
Paprika to taste

Method

Fry the leeks in oil until soft
Add the cubed squashes and potato, stir until well combined, then add the stock and herbs
Bring to the boil and simmer for 30 minutes, adding the salmon half-way through
Let it cool slightly, then blend
Return to the pan, stir in the sprouted seeds and reheat
Season with paprika
(serves 2-3)

About the author
Louisa is a Shillingford Organics box scheme customer

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