Salmon Chowder

1 T butter
1 shallot, minced
1/4 c dry vermouth
1 clove garlic, minced
3 cups salmon or fish stock
2 medium potatoes, cubed
1/2 t salt
12 oz salmon cut into pieces
1/4 t ground black pepper
1/2 c heavy cream
Italian parsley, chopped, as garnish

Melt the butter in a soup pot over medium heat. Add shallot, vermouth and garlic and cook until tender, about 5 minutes. Stir in salmon stock, potatoes and salt. Simmer until the potatoes are just tender, 10 - 15 minutes.

Reduce the heat to low and add the pieces of salmon. When the salmon is cooked through, stir in the cream and black pepper. Sprinkle with chopped parsley.

Makes about 5 cups.

Notes:

I often use the leftover Steamed Moroccan-style Salmon in this recipe adding the cooked salmon at the very last minute after the cream. When buying whole salmon be sure to take it home and clean it yourself. That way you will have the bones and leftover bits to use for salmon stock. Throw them in a stock pot with some onion, carrots, parsley, thyme and whatever else you have on hand. Bring the whole thing to a boil, reduce and simmer for 30 minutes.