Smoky Manhattan Salmon Chowder
Serves: 6
  • 2 tablespoons olive oil
  • 1 large onion, cut into small dice
  • 1 large yellow pepper, cut into medium small dice
  • 1 teaspoon dried basil
  • ½ teaspoon oregano
  • ¼ cup all-purpose flour
  • 1 quart fish broth
  • 1 can (28 ounces) canned crushed tomatoes
  • 1 pound yellow or red boiling potatoes, cut into medium dice
  • 1½ pounds salmon fillet, preferably wild
  • 1 tablespoon pimenton (smoked paprika)
  • Salt and ground black pepper
  • ¼ cup chopped fresh parsley leaves
  1. Heat oil in a large soup kettle over medium-high heat. Add onions and pepper; sauté until softened, 4 to 5 minutes. Add basil, oregano, and then whisk in the flour; continue to cook until incorporated, just a few seconds. Add broth, tomatoes, and potatoes and bring to a boil; reduce heat to medium-low and continue to simmer until potatoes are tender, about 15 minutes.
  2. Meanwhile, cut salmon into serving size pieces and sprinkle on both sides with paprika and a little salt and pepper. Add to soup and continue to simmer until salmon is just opaque, about 5 minutes longer. Break up salmon into large chunks, stir in parsley, adjust seasonings, and serve.
Recipe by Three Many Cooks at