Nutrition experts recommend 2 fish meals per week. This soup recipe from Barbara Parks of Renton, Washington is a tempting way to meet this dietary goal and extend expensive fresh salmon. Even though it uses 2% milk, it has a rich mouth feel. Serve with a salad and a crusty whole-grain bread.
- 1 small sweet red pepper
- 1 salmon fillet (8 ounces)
- 1/2 cup finely chopped carrot
- 1 tablespoon chopped shallot
- 1 tablespoon canola oil
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1 can (14-1/2 ounces) chicken broth
- 2 cups 2% milk
- 1 teaspoon seafood seasoning
- 1/4 teaspoon Liquid Smoke, optional
- Broil red pepper 4 in. from the heat until skin blisters, about 5 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Remove stems and seeds. Set roasted pepper aside.
- Broil salmon 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork. Break salmon into small pieces; set aside.
- In a large saucepan, saute carrot and shallot in oil until tender. Add garlic; saute 1 minute longer. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Transfer to a blender; add roasted pepper. Cover and puree until smooth. Return to the pan. Stir in the milk, seafood seasoning, Liquid Smoke if desired and salmon; heat through. Yield: 4 servings.
Originally published as Salmon Bisque in Country Woman January/February 2006, p41
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