Prep 45 mins
Cook 0 mins
I found this on the net at www.soupsong.com. It came out pretty good. It could use a few tweeks. You'll have to decide. The recipe seems a little too quick, I would at a little more time for the flavors to meld together.
- 59.16 ml butter
- 1 medium onion, cubed
- 1 medium fennel bulb, cubed
- 2 garlic cloves, cut into chunks
- 44.37 ml flour
- 1419.54 ml fish stock or 1419.54 ml seafood stock
- 1 bay leaf
- 0.25 ml hot pepper sauce, to taste
- 4 waxy red potatoes, unpeeled and cubed
- 453.59 g salmon fillet, skin removed (in one smooth slice with a boning knife, holding on to one side of the skin and cutting away from th)
- 2 ear fresh corn, cut off the cob
- 118.29 ml parsley, chopped
- 236.59 ml heavy cream
- salt and pepper, to taste
- fennel leaves, minced
- Melt the butter in a large saucepan over low heat, stir in the onion, fennel, and garlic, cover, and sweat for 5 minutes.
- Stir in the flour and let cook on low for a minute or two. S.
- tir in the stock and let thicken a bit.
- Add the bay leaf, hot pepper sauce, and potatoes, cover, and let cook until the potatoes are barely tender, about 10 minutes.
- Add the fish, corn, and parsley, partially cover, and let simmer 10 more minutes.
- Remove the bay leaf.
- Stir in the cream, season to taste with salt, pepper, and more hot pepper sauce. B.
- ring just to a boil.
- When ready to serve, ladle into bowls and garnish with the minced fennel fronds.