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Salmon and tomato chowder

Ingredients

  • 200 g piece of skinless salmon fillet
  • 1 bay leaf
  • 300 ml fish or vegetable stock
  • 600 ml low–fat milk
  • 15 g unsalted butter
  • 1 teaspoon sunflower oil
  • 1 large onion, finely chopped
  • 1 leek, white part only, chopped
  • 1 thick slice back bacon, about 30 g, rind removed and chopped
  • 350 g potatoes, peeled and diced
  • ¼ cup (15 g) chopped parsleysalt and pepper
  • ⅓ cup (90 g) Greek–style yogurt

Preparation

  1. Put the salmon in a large saucepan with the bay leaf.
  2. Pour over the stock and add some of the milk, if needed, so the fish is covered with liquid.
  3. Slowly bring to the boil, then cover the pan and simmer over a low heat for 6–7 minutes, or until the fish will flake easily.
  4. Remove the salmon with a slotted spoon and break into large flakes, discarding any bones.
  5. Set aside.
  6. Pour the cooking liquid (with the bay leaf) into a jug or bowl and reserve.
  7. Heat the butter and oil in the saucepan.
  8. Add the onion, leek and bacon, and cook over a low heat for 10 minutes, or until soft, stirring frequently.
  9. Add the potatoes and cook for a further 2 minutes, stirring constantly.
  10. Pour over the reserved cooking liquid and add the remaining milk.
  11. Bring to the boil, then half–cover the pan with a lid and simmer for 8 minutes, stirring occasionally.
  12. Add the tomatoes and cook for a further 3–4 minutes, or until the potatoes are just tender, but have not started to disintegrate.
  13. To thicken the soup, remove a ladleful or two and purée it in a bowl with a handheld blender, or in a food processor, then return it to the soup in the pan and mix well.
  14. Stir in the flaked salmon and 2 tablespoons of the parsley.
  15. Simmer gently for 1–2 minutes, or until the soup is piping hot.
  16. Discard the bay leaf.
  17. Season with salt and pepper to taste.
  18. Ladle the soup into warmed serving bowls.
  19. Top each serving with 1 tablespoon yogurt, swirling it round, and add a sprinkling of the remaining chopped parsley.
  20. Serve hot.

Serves 4
Preparation: 15 minutes
Cooking: about 35 minutes

Tags:

Source: Light bites & lunches
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