Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
1/4 c Margarine
2 tb Bacon fat
1 sm Onion, diced
1/2 c Diced celery
3/4 lb Red potatoes, diced (about 1
-1/2 cups)
1 1/2 ts Minced garlic
3/4 ts Dried thyme
1 1/2 ts Dried tarragon
3/4 ts Dried dill weed
1/2 c All-purpose flour
1 1/2 ts Paprika
7 c Fish stock (see note)
6 oz Smoked salmon, diced
1 Bay leaf
1 tb Lemon juice
1 1/2 ts Worcestershire sauce
1/8 ts Tabasco sauce
3/4 ts Pepper
2 ts Salt
1/4 c Chablis or other white wine
1 c Half-and-half
1/4 c Fresh chopped parsley

In a 4-quart pot over medium heat, melt margarine and bacon fat.
Saute the onion, celery, potatoes, garlic, thyme, tarragon and dill
weed until the onions are translucent. Reduce heat and add the flour
and paprika, blending well. Stir in the fish stock. Add the smoked
salmon, bay leaf, lemon juice, Worcestershire sauce, Tabasco sauce,
pepper, salt and wine. Bring to a boil, reduce heat and simmer for 20
minutes.

Remove from heat, stir in half-and-half and parsley. Serve.

Note: Fish stock can be made following the directions in many basic
cookbooks, or it can be purchased frozen from Pastaworks or other
specialty food stores, or in packets of dried soup mix in the
supermarket.

From Piccolo Mondo.

From the Oregonian FOODday, 1/5/93.

Posted by Stephen Ceideburg

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