Name: Smoky Salmon and Potato Chowder
Yield: Serves 4
Cuisine: American
Ingredients: 3 cups (720 ml) fish stock, chicken stock, or vegetable stock; ⅓ cup (75 ml) dry white vermouth or white wine; ¼ teaspoon hot pimentón (Spanish smoked paprika); ½ teaspoon fennel seeds, crushed; ¾ pound (340 g) fingerling potatoes, cut into ¼-inch- (6-mm-) thick rounds; 1 small bunch spinach, stemmed (about 2 cups/40 g loosely packed); 1 cup (240 ml) crème fraîche; 12 ounces (340 g) hot-smoked salmon fillet, skinned and cut into 2-inch (5-cm) chunks; 1 cup (240 ml) water; Smoked or peppery extra-virgin olive oil, for garnish (optional); 3 thick slices bacon, diced; 2 tablespoons unsalted butter; Fine sea salt and freshly ground pepper; 3 cups (270 g) thinly sliced leeks, white and some light green parts, well rinsed

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

I go fishing in Alaska each summer and catch beautiful salmon, halibut, sablefish (black cod), and rockfish. Part of the catch is always smoked for later eating. My favorite is salmon, but any hot-smoked fish could be used here.

Ingredients

3 thick slices bacon, diced
2 tablespoons unsalted butter
3 cu

Method

In a large, heavy pot over medium-high heat, cook the bacon until brown and crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain.

Spoon off all but 1 tablespoon of bacon fat from the pot. Add the butter and melt over medium heat. Add the leeks and season with salt