- 1 lb salmon filet
- 2 Tbsp butter
- 2 carrots, julienned
- 2 stalks celery, diced
- 2-3 lbs potatoes, peeled and diced
- 5 c fish or chicken stock
- 1/2 tsp dried thyme
- 1 bay leaf
- 2 Tbsp tomato paste
- 1/4 c finely chopped parlsey
- 1 Tbsp finely chopped capers
- 1/2 c cream
- Remove any bones from salmon filet. Cut into 1" cubes and set aside.
- In heavy saucepan, melt butter over medium low heat. Add carrot, celery and potatoes.
- Cover and allow vegetables to steam in their own juices for 4-5 minutes or until almost tender. A dd stock, thyme and bay leaf. Simmer for 10m. Remove bay leaf. Add salmon cubes and tomato paste. Simmer and additional 5 minutes or until salmon begins to flake. Stir in parsley and capers.
- Serve with dollops of cream in the center.