When David came home with slightly elevated cholesterol numbers from the doctor’s office last fall and said he was going to try to lower them with diet, I had no idea the impact it would have on the way we eat.
A couple of years ago we had already cut back on our meat consumption, but now we were going to have to watch our dairy (and shrimp and crab!) too. Not easy for people who’d rather eat a wedge of cheese than a slice of pie, keep a butter bell on the kitchen counter, and enjoy pizza for dinner at least once a week.
But we’re finding our way. In the past I regularly made Boston Clam Chowder. My recipe calls for a couple of ounces of bacon, which is not the real problem. It’s the cup of heavy cream I finish with, which now qualifies this soup as special occasion. We’ve rediscovered Manhattan-style chowder, and we like it a lot.
With this naturally lower fat diet, it seems David is hungry all the time! Rather than flavor the chowder with a few little cans of clams, I plop in a whole of side of wild salmon, breaking it up into large chunks as it cooks.
The resulting soup is substantial and satisfying. And for those who happen to be watching their cholesterol, eat up!
- 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
- 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.
- 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.