When served with warm, crusty bread, this makes a perfect main meal soup. It’s a combination of two types of chowder—fish and shellfish—gently simmered in a creamy, fragrant broth.
Serves 4
2 tbsp (scant 1 oz) butter
1 stalk of celery, thinly sliced
8 scallions, trimmed: 6 thinly sliced, 2 finely chopped
1 tsp chopped fresh thyme, plus extra to garnish
1 bay leaf
2 tbsp all-purpose flour
21⁄2 cups (600 ml) fish stock
1⁄3 cup (90 ml) white wine
12 oz (350 g) fluffy potatoes, such as russet, peeled and cut into 1in (2.5cm) cubes
12 oz (350 g) salmon fillet, skinned and cut into slices 1in (2.5cm) thick
salt and freshly ground black pepper
1⁄2 cup (100 ml) heavy cream
31⁄2 oz (100 g) cooked, peeled large shrimp
1. Melt the butter in a large pan. Add the celery, sliced scallions, thyme, and bay leaf and cook gently over medium heat for 2 minutes, stirring, until softened but not browned. Stir in the flour and cook for 1–2 minutes.
2. Gradually blend in the stock, then add the wine and potatoes. Bring to a boil over high heat, still stirring, and cook until the liquid has slightly thickened, then reduce the heat to medium and simmer for 10 minutes or until the potatoes are just tender.
3. Season the salmon with salt and pepper, then carefully slide the slices into the pan. Reduce the heat and simmer very gently, covered, for about 4 minutes or until almost cooked. Remove from the heat, pour in the cream, and scatter the shrimp over the top. Cover again and let sit for 5 minutes. (see Tender salmon and shrimp.)
4. Remove the bay leaf and, if necessary, heat the chowder through gently but very briefly, for no more than 1 minute. Ladle the chowder into warmed bowls. Scatter the chopped scallions and extra thyme on top, plus a grinding of pepper if you wish.
SALMON AND SHRIMP CHOWDER
KEYS TO PERFECTION
Tender salmon and shrimp
1 After adding the fish to the pan, don’t stir the chowder. The salmon will cook better if left undisturbed and won’t break into smaller pieces that could become overcooked.
2 As you add the cream, swirl the soup around so it mixes in; don’t stir. Leaving the pan off the heat enables the salmon to finish cooking gently and the shrimp to warm through.