Yaquina Bay Salmon Chowder
|Salmon||2 Pound (Steaks / Fillets, Each About 1 Inch Thick)|
|Canned condensed chicken broth||10 3⁄4 Ounce (1 Can)|
|Bottled clam juice||8 Ounce (1 Bottle)|
|Dry white wine||1 Cup (16 tbs)|
|Onion||1 Medium, chopped|
|Celery stalks||2 , chopped|
|Dry basil||1⁄4 Teaspoon|
|Dry thyme||1⁄4 Teaspoon|
|Dry marjoram||1⁄4 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Canned tomatoes||28 Ounce, drained and chopped (1 Large Can)|
|Shredded cheddar cheese||6 Ounce (About 1 1/2 Cup)|
Rinse salmon and pat dry.
In a wide frying pan, combine broth, clam juice, and wine.
Bring to a boil over high heat; reduce heat and place salmon in liquid.
Cover and simmer until salmon is opaque but still moist in thickest part; cut to test 10 to 12 minutes.
Lift out salmon and let cool slightly; then remove and discard bones, skin, and any gray-brown edges.
Flake salmon and set aside; reserve poaching liquid.
Melt butter in a 4- to 5-quart pan over medium heat.
Add onion and celery and cook, stirring, until onion is soft about 10 minutes.
Stir in basil, thyme, marjoram, milk, tomatoes, and poaching liquid.
Cover and cook gently for 10 minutes.
Add salmon, stir in brandy, and season to taste with salt and pepper.
Ladle into bowls; offer cheese to add to individual portions.