In my light lemon cream sauce, chunks of soft salmon and vegetables make up my creamy salmon soup.
FISH BROTH – 1 lb salmon fillet, skin removed but saved – 2 bay leaves – 1-2 tsp dill seed or fennel seed – 6 allspice berrie SOUP – 4 Tbsp butter – 1 medium yellow onion, peeled and diced – 3/4 lb baby potatoes, left whole if tiny. Halve or quarter larger new potatoes. I don't peel them. – 1 bulb fennel, diced – 4 carrots, peeled and sliced – 1 pinch saffron thread – 1/4 tsp ground allspice – 1 cup cream – 3-4 Tbsp lemon juice. Start with 2 tablespoons and add more to taste. – salt and fresh cracked black pepper – fresh dill
Boil 8 cups of cold water in a big pot or saucepan. Add the salmon skin, bay leaves, and any other spices you want, like dill seed and allspice berries.
Lower the heat and let it boil slowly for 15 minutes with the lid partly on top. Leave it alone until you're ready to use it.
Before you use or store the stock, strain it through a fine mesh strainer. In a big Dutch oven or stock pot, melt the butter while the stock is simmering.
Stir the onion around a lot for about a minute or two while it's cooking. Fennel, carrots, and potatoes should all be added to the pot.
Strain the fish stock right into the pot, and then throw away the solids. Mix the saffron and spices into the stock. As you add the saffron, crush it with your fingers.
Return to a simmer and cook for 10-15 minutes until vegetables are soft but firm. Cut salmon into big pieces.
Add the cream, lemon juice, and fish. Stir them in, and then bring the soup back to a simmer. If you need to, add salt and black pepper to taste.
Let it sit until I'm ready to serve. I turn off the heat, cover, and let it sit. Soon, the salmon will be done thanks to the soup's heat.
Chill the soup and serve later.Bring back to a simmer before serving and taste again for adjustments. Sprinkle fresh dill over the soup.