River's Copper River Chowder
- Reviews 2
Ready In: 8 hrs
Serves: 30
Yields: 10 quarts
Ingredients
For stock
- 7 quarts water
- 2 meaty salmon back fish bones, and other trim, from 2 30 to 40 lb. copper river king salmons
- 1 large vidalia onion, chopped
- 1 large yellow onion, chopped
- 3 scallions, chopped, including leaves
- 2 large carrots, chopped
- 4 stalks celery, chopped
- 1 teaspoon dill
- 1 teaspoon herbes de provence
- 1⁄2-1 teaspoon fresh ground black pepper
For chowder
- 1⁄2 gallon half-and-half
- 1⁄2 gallon milk
- 6 cups strong salmon fish stock, made with stock ingredients above
- 4 -5 large red potatoes, diced
- 8 tablespoons butter (optional)
- 4 lbs corn kernels, preferably sweet backyard corn
- 2 cups madeira wine (optional)
- 1 lb bacon, ends and pieces, cut up into small pieces
- 1 -2 teaspoon dill
- 1⁄4-1⁄2 teaspoon thyme
- 1⁄4-1⁄2 teaspoon basil
- 1⁄4-1⁄2 teaspoon rosemary
- 1⁄4-1⁄2 teaspoon marjoram
- 1⁄2-1 teaspoon fresh ground black pepper
- 1 tablespoon organic culinary-grade lavender (optional)
- 12 cups copper river salmon, from trim
- 4 bay leaves (preferably California Bay Laurel, but the more commonly-found and cheaper Turkish will do fine)
Directions
- First, make salmon stock: Cut up the salmon trim and split it between two large stockpots, unless you have a stockpot large enough to hold everything.
- Cover with water.
- Skim scum as it appears.
- Simmer just until the salmon meat is cooked, then take out the trim and pick all the meat off the bones.
- Reserve the meat and refrigerate.
- Put the bones, fins, and tails back into one of the stockpots.
- Cook on low for an hour or two, skimming off scum.
- Take out the rest of the salmon trim.
- Add the chopped veggies and spices.
- Simmer over low to medium heat until reduced by about 2/3.
- Strain through dampened cheesecloth, pressing out all the liquid or as much of it as you can get.
- Dump the mass of vegetables and what few bones remain, and reserve and measure the liquid.
- You should have about 6 cups; If there's more, reduce further or use as is.
- Second, make the chowder using the stock: Fry the bacon in a large stockpot.
- Pour off most of the bacon fat, saving just a little to coat the bottom of the pan.
- Add half-and-half and stock.
- Turn heat midway between low and medium.
- Add salmon meat.
- Add potatoes.
- Add pepper, dill, thyme, basil, rosemary, marjoram, and lavender.
- Simmer slowly for 1/2 hour to give the flavors a chance to marry.
- Get out a second stockpot and split the above ingredients between the two.
- Add 1 quart milk to each pot.
- Add 4 tbsp (1/2 stick) butter to each pot, if you're using butter.
- Add half the corn to each pot.
- Add two bay leaves to each pot.
- Bring both pots to a gentle simmer and cover most of the way (the lid should be cockeyed to allow a little steam to escape).
- Let simmer on low heat for about 3 hours, being careful not to let it boil; stir occasionally.
- Add half the Madeira (if you're using it) to each pot and simmer for another half hour.
- Serve.
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