|White fish bones||1 1⁄2 Pound|
|Onion||1 Large, chopped|
|Celery stalks||2 , sliced|
|Dry white wine||1 Cup (16 tbs) (Preferably A Heartland Wine)|
|Bay leaf||1 Large|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Onion||1 , minced|
|Carrot||1 , peeled and sliced|
|Salmon fillet||1 1⁄2 Pound, cut into pieces|
|Corn kernels||1 Cup (16 tbs), thawed (Fresh Or Frozen)|
|Canned chopped tomatoes||8 Ounce (With Their Liquid)|
|White pepper||1⁄4 Teaspoon|
|Chives/Wild onions||1⁄2 Cup (8 tbs), chopped|
1. Take a large stockpot or pan with water, add fish bones, celery, onion, peppercorns, bay leaf, parsley and wine. Add water sufficient to cover the mixture and simmer. Cover partially and on medium heat simmer for 45 minutes. Discard scum, if any and using a double layered cheesecloth, strain to form 2.5 cups. Keep aside for further use.
2. Place a heavy large saucepan with butter on medium heat and melt it. Mix in celery, onions and carrots and stirring frequently, sauté, for 5 minutes. Mix corn, tomatoes, salmon, ginger, 2 cups fish stock, pepper and salt.
3. Simmer, partially covered, for 20 minutes.
4. Garnish with chives and serve in deep bowls.
1. The fish stock can be refrigerated for 2 days or frozen for 1 month.
Serving size: Complete recipe
Calories 2361 Calories from Fat 652
% Daily Value*
Total Fat 73 g112.7%
Saturated Fat 33.1 g165.5%
Trans Fat 0 g
Cholesterol 474.7 mg158.2%
Sodium 1882.9 mg78.5%
Total Carbohydrates 214 g71.2%
Dietary Fiber 44.7 g178.8%
Sugars 26.2 g
Protein 170 g340.6%
Vitamin A 314.8% Vitamin C 244.5%
Calcium 57% Iron 70.4%
*Based on a 2000 Calorie diet