|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.