This is a Lenten version of chicken noodle soup. Make the fish stock in advance. Make extra salmon, and save one cup of leftover fish for the soup. Do the same with pasta, saving 2 cups of cooked but not-sauced leftover pasta.
For the fish stock:
Cleaned, rinsed fish bones from the fish butcher, about 1 pound
Green vegetables (onions, celery, leeks, herb scraps, garlic, fennel)
1/2 cup white wine
5 peppercorns
1 bottle (8 ounces) clam juice
Olive oil
In a large saucepan, cook the bones and vegetables in olive oil and white wine over low heat for 5 minutes. Add the clam juice and enough water to cover the bones and veggies. Simmer for 30 minutes, strain and cool. This can bed done in advance and refrigerated or frozen.
For the soup:
2 tablespoons extra virgin olive oil
2 cups small-diced soup vegetables (onions, carrots, and celery)
1 cup fresh salmon, cooked and broken into large pieces
2 cups cooked pasta of your choice
4 cups fish stock
1 tablespoon fresh thyme or tarragon leaves, chopped
Salt and pepper
In a soup pot, heat oil and add vegetables. Cook until softened, about 7 to 8 minutes. Add the salmon, pasta and broth and heat through. Correct seasoning.
Serve in large bowls with French bread on the side.
Recipes by chef Henry Dewey, Benkovitz Seafoods
Sunday, April 01, 2001
