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Speaking of salmon, does anyone else have The Good Fish cookbook? REC inside

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Joined: Dec 21, 2005


Posted to Thread #20591 at 4:26 pm on Sep 29, 2011

One of my Twitter friends is Chef Becky Selengut from Seattle and her newest cookbook is so gorgeous, I have it sitting next to my bedside table and I think I am going to make this tonight as the fog is back with a vengeance.

Here's a recipe from Becky's book, shared by another Seattle friend who has a wine business. I love Catherine's newsletter, it makes me wish I lived up there so that I could order wine from her. She's a friend of Traca's too (that's how I know her - hugs to Traca!).

From the Queso Y Vino newsletter:


"This is a healthier version of chowder from my friend, chef Becky Selengut, that purportedly takes less than 45 minutes to make. This seems like the perfect fall dish--warming, comforting, but with some of the fireworks of summer still flavoring your bowl. While it may seem unusual, the key to tender salmon in this dish is to follow the instructions--put your salmon in last & turn off the heat, letting the stock cook the fish. That's right, turn off the pot, and let the fish gently steep for 5 minutes. (This is especially important when choosing chum, pink, or coho salmon which are lower in fat.)"

Serves 4

1 Tbs extra-virgin olive oil
1 medium onion, cut into small dice
2 cloves garlic, minced
2 ribs celery, cut into small dice
1/4 tsp salt
1 medium Yukon Gold or small russet potato, peeled, cut into small dice
1 tsp minced fresh thyme
1 fresh or dried bay leaf
1/4 tsp cayenne
1/4 cup dry white wine
1 (14-ounce) can diced fire-roasted tomatoes
1 cup water
1 cup clam juice
1/3 cup cream
1/2 pound wild pink, chum, or coho salmon fillet, skinned, cut into 1/2 inch cubes
1/4 cup minced fresh Italian parsley

Grab yourself a large stockpot, add the olive oil, and heat over medium-high heat. Saute the onion, garlic, celery, and salt for 5 minutes, then add the potato. Saute for another 5 minutes. Add the thyme, bay leaf, cayenne, and white wine, stirring to loosen any bits clinging to the pot. Add the tomatoes, water, and clam juice, and bring to a boil. Lower the heat and simmer for 15 minutes, or until the potatoes are soft. Add the cream, salmon, and parsley; stir gently and turn off the heat. Let the soup sit for 5 minutes. Taste and adjust the seasoning before serving.

The chowder is better the next day and keeps well in the freezer for 2 months.


"Becky's sommelier wife, April Pogue, suggests a Cru Beaujolais with this chowder. Here's the one I suggest: Domaine Foillard Cuvee Corcelette 2009, Morgon $37"
Source: ---- Catherine Reynolds


Catherine's site:

Becky's site:

"Well-behaved women rarely make history."

LT Ulrich

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