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LOW-FAT COOKING

Salmon Chowder: a Rich Vision

February 01, 1996|DONNA DEANE | TIMES TEST KITCHEN DIRECTOR

Say the word "chowder" and you immediately think of a rich, creamy seafood soup. This recipe for salmon chowder fits that description but is also low in fat.

The broth is made from a fresh fish stock combined with a little nonfat chicken broth for richness. After the potatoes have cooked, thicken the soup with a slurry of flour blended with water. The salmon strips are added at the end and cooked for only a short time. Stir in the fresh dill and lemon juice gently so as not to break up the salmon.

SALMON CHOWDER

FISH STOCK

2 pounds fish bones

1 small onion, sliced

1 quart water

1 cup dry white wine

1 small celery stalk

1/4 teaspoon salt

1/8 teaspoon white pepper

In 4-quart saucepan bring to boil fish bones, onion, water, wine, celery, salt and white pepper to taste. Reduce heat and simmer 15 minutes. Remove from heat and strain.

CHOWDER

1 (14 1/2-ounce) can nonfat chicken broth

2 large red boiling potatoes, peeled and diced

3 tablespoons flour

3 tablespoons water

1/2 pound coho salmon fillet

1 tablespoon minced fresh dill

1 tablespoon lemon juice

Salt

White pepper

Add chicken broth to fish stock in pot and return to boil. Add diced potatoes, cover and simmer until potatoes are tender, 15 to 20 minutes.

Blend together flour and water in bowl until smooth. Stir into boiling stock. Boil and stir until slightly thickened, 1 to 2 minutes.

Skin salmon fillet, cut crosswise into 1/2-inch strips and add. Simmer over low heat until salmon is cooked through, 1 to 2 minutes. Gently stir in dill and lemon juice. Add salt and white pepper to taste.

Makes 6 servings.

Each serving contains about:

127 calories; 365 mg sodium; 19 mg cholesterol; 3 grams fat; 7 grams carbohydrates; 11 grams protein; 0.09 gram fiber.

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