- 600g (1 1/2 lb) salmon fillets
- 1l (4 cups) fish or vegetable stock
- 15ml (1 tbsp) vegetable oil
- 1 leek (white part only), washed and finely chopped
- 1 large carrot, peeled and diced
- 1 celery stalk, washed and diced
- 2 large potatoes, peeled and diced
- 1 fennel, peeled and diced
- 30ml (2 tbsp) Just a Splash brandy
- 300ml (1 cup) double cream
- 2 pinches saffron
- Remove the skin from the salmon fillets and debone the fish. Chop the flesh into bite-sized chunks. In a large saucepan bring the stock to the boil and add the salmon skin and let it slowly simmer for 10 minutes.
- Strain the fish stock, reserving the liquid and chucking the fish skin and other debris.
- In another large saucepan, heat the oil and add the leek, carrot, celery, potatoes and fennel. Continue to fry on a low heat until the vegetables have softened, which would take about 10 minutes.
- Turn up the heat and add the Just a Splash brandy and let it sizzle for a minute.
- Add the stock to the vegetables and let it simmer for another 5 minutes.
- Pour in the cream, salmon and saffron to the soup and cook for 5 minutes or until the vegetables and fish are cooked.
- Serve immediately with crusty bread, garnished with freshly ground pepper and parsley.
- Most fish will work in this recipe, especially smoked haddock. Even mussels!
- Category: Main Course
- Cuisine: French
- Serving Size: 1 serving
- Calories: 593
- Sugar: 4.2 g
- Sodium: 144 mg
- Fat: 35.2 g
- Saturated Fat: 15.9 g
- Carbohydrates: 37.6 g
- Fiber: 6.1 g
- Protein: 34.3 g
- Cholesterol: 148 mg