Wild Salmon Chowder
NB. The salmon must be wild or else you’re not allowed to use this recipe! Recipe was created on January 3, 2004 w/ Huck as salmon skin advice-helper and consumer.
photo does not represent how the chowda in the recipe will look like, it's just the most recent chowda I made and was silly enough to take a photo of, ok? Geesh.
2 tablespoons of good olive oil – Portuguese was used for this recipe
Four garlic gloves crushed or chopped, your choice
One big onion chopped in small pieces
One tablespoon of fresh chopped ginger
Sauté these ingredients together for 7 minutes
One half of a side of roughly chopped wind dried salmon from Lil’Wat
One cup roughly chopped smoked salmon by Grace Kelly from Lak’lahamen
One commercial can sockeye salmon (in a pinch) or better yet two cups chopped fresh salmon - for the fresh salmon, add in the last 15 minutes before serving – yes use a timer!
Two and a half celery sticks and the leafy heart of celery too, all chopped nice and small
Two thirds of a cup of dried mushrooms – in fridge weeks for drying, or get dried ones, or use one and one third cup of chopped fresh mushrooms.
Two litres of good filtered water
“Major” brand fish base one and a half tablespoons
Two cups of small yellow potatoes chopped in two
Tablespoon of fresh dried dill or fresh dill
French dried herb mix – marjoram, oregano, basil, thyme
One big yam chopped small
One big sweet potato chopped small
Three medium sized carrots chopped small
One medium leek chopped in rings – soaked in water for five minutes and drained before adding to the slop – I didn’t do that but my mum would be disappointed in me as a result. But this evening it was only discussed.
One third cup of dried barley
Skin of one side of wind dried salmon for flavouring… no you don’t eat it – think bay leaf…
Leave all the above to boil then to do its simmering thing for 40 minutes at least, maybe 50
Then add
One and a half cups of roughly chopped organic kale
One green onion chopped nicely
Juice of one lemon squeezed in
Let it all cook together for five or seven minutes
Put in serving bowls
Finish with one big dollop of sour cream, with one teaspoon of dried sumac stirred in haphazardly.
Done
Let the eater mix that in
And enjoy!
Wine to accompany such as, Stoneleigh Sauvignon Blanc from New Zealand, 2004 Marlborough or if you are really lucky you could drink a Oyster Bay Sauvignon Blanc from New Zealand (Aotearoa), alternatively a Stein Lager (or a Heineken in a pinch)
non alcoholic post chowda beverage recommendation: rooiboss w/ wiggiskwa (wild mint)from northern saskatchewan
bannock or baguette or irish soda bread are ideal breads to sop up the juices
