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Prep Time: 20 Minutes Cook Time: 75 Minutes |
Ready In: 95 Minutes Servings: 6 |
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Ingredients:
1 tablespoon canola oil |
20 prawn shells |
1/2 onion, diced |
1/4 bunch fresh thyme |
2 bay leaves |
1 tablespoon black peppercorns |
1 lemon, peeled |
1 roma tomato, seeded and diced |
1/2 cup white wine |
4 1/2 cups water |
2 tablespoons canola oil |
2 large sweet onions, cut into large dice |
1/2 pound bacon, cooked and cut into 1/4-inch cubes |
1/2 stalk celery, cut into large dice |
4 medium yukon gold potatoes, cut into large dice |
1 teaspoon minced fresh thyme |
1 cup heavy cream |
2 pounds wild king salmon, cut into 3/4-inch cubes |
salt and freshly ground black pepper |
2 tablespoons lemon juice |
1 teaspoon minced fresh tarragon |
1 teaspoon minced fresh chives |
a viewer, who may not be a professional cook, provided this recipe. the food network kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. |
Directions:
1. For the shell stock: In a large saucepan over low heat, add the oil and sweat the prawn shells with the onion, thyme, bay leaves, peppercorns, lemon, and tomato for 2 to 3 minutes. Add the white wine and water and simmer for 45 minutes. Strain and reserve.
2. For the chowder: In a large saucepan over low heat, add the oil and sweat the onions with the bacon and celery for 5 to 6 minutes. Add the potatoes and sweat for another 5 minutes. Add the thyme, shell stock, and cream and bring to a simmer for 15 to 20 minutes. Add the salmon and season with salt, pepper, and lemon juice. For service, garnish with tarragon and chives.
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