If you usually spell lunch on Lenten Fridays c-h-o-w-d-e-r, let’s freshen your life up, shall we? While there is nothing better than creamy chowder (and if you’re looking for a great one, Second Street Grill’s salmon chowder is just to die for), many fish can become hearty, Catholic-friendly soups.
Take for example this recipe for a creamy salmon bisque from Robin’s Restaurant in Cambria, Calif. (acquired from the L.A. Times). It comes togheter in less than an hour and will leave your middle warm and satisfied. Make up a pot tonight and you’re all set for lunch tomorrow.
Robin’s Salmon Bisque
¼ cup salted butter
1 cup sliced leeks
1 cup sliced white mushrooms
1 tablespoon minced garlic
2 ¾ cups (22 ounces) clam juice
2 cups crushed tomatoes
¼ cup chopped fresh parsley
1 tablespoon chopped fresh dill, plus fresh sprigs for garnish
½ teaspoon salt
¼ teaspoon pepper
2 cups cubed fresh salmon (bones removed and cut into ½-inch cubes), about 1½ pounds
2 tablespoons flour
2 cups heavy cream
Heat a heavy-bottomed pot over medium-high heat until hot. Add the butter, and, when it is melted, stir in the leeks, mushrooms and garlic. Cook, stirring frequently, until the leeks are translucent and soft.
Stir in the clam juice, crushed tomatoes, chopped parsley and dill, and season with the salt and pepper. Bring to a simmer, then stir in the salmon. Continue to simmer until the salmon is fully cooked, 3 to 5 minutes.
While the soup is cooking, whisk the flour into the heavy cream in a small bowl. Slowly add the cream to the soup when the salmon is cooked. Continue to simmer until thickened, about 5 minutes.
Ladle the soup into bowls, and serve garnished with dill sprigs.
Each serving: 475 calories; 21 grams protein; 10 grams carbohydrates; 2 grams fiber; 40 grams fat; 20 grams saturated fat; 147 mg cholesterol; 4 grams sugar; 535 mg sodium.