Ingredients
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2 tablespoons butter
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2 cloves garlic, minced
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1/2 cup diced celery
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1/2 teaspoon minced fresh thyme
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1 1/2 tablespoons flour
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3 (8 ounce) bottles clam juice or 24 ounces fish stock
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1 cup cooked wild rice
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1/3 lb salmon, cut into 3/4 inch pieces
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1 cup heavy cream
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2 tablespoons chopped fresh basil
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1 dash Tabasco sauce
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salt
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white pepper, to taste
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1 shallot, finely chopped
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3/4 cup minced leek, white and light green part only
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2 tablespoons chopped sun-dried tomatoes, reconstituted in warm water (measurement before reconstituting)
Instructions
- In a stockpot over medium heat, melt the butter; add the shallot, leek, garlic, celery, and thyme and sauté until tender, about 5 to 7 minutes.
- Stir in the flour and cook slowly, stirring, for 3 to 4 minutes.
- Whisk in the clam juice or fish stock and cook until thickened.
- Add the reconstituted tomato, cooked wild rice, salmon, cream, and basil and simmer for 5 to 10 minutes or until the salmon is cooked through.
- Season to taste with Tabasco, salt, and white pepper.
- Serve with good, crusty bread.
- Makes 4 to 6 servings.
- Note: if you're not familiar with those dining, the fish stock is safest- many people are allergic to shellfish; unsalted chicken broth can also be used; other types of fish may also be substituted for the salmon.