Alaskan Salmon Bisque

By Yankee Magazine

Jan 02 2008


1/2 cup butter
1 cup onion – chopped
1/2 tsp white pepper
1 tsp salt
2 cup chicken stock
2 tbsp cornstarch
1/2 cup cold water
1 tsp ground cumin
2 cups milk
2 cups heavy cream
1/4 – 1/2 cup tomato paste (or fresh pureed tomatoes)
1 pound fresh salmon filets, cut in chunks (you may also use canned, if necessary)


Sauté onion in butter until transparent; add celery and cook until just tender. Add salt, pepper and stock – boil. Reduce heat. Add dissolved cornstarch in the cold water; cook about 2 minutes – stir constantly.

Add cumin and tomatoes; bring just to a simmer – do NOT boil. Add fresh salmon – bring back to a simmer for 2-3 minutes (if canned – turn off heat, add and let stand until heated through).

Garnish with paprika.