Smoky Salmon and Potato Chowder

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

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

Americas
United States
Alaska
Soup
California
Summer
Gluten-free

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