Ahoy there mates!
I live in a place that resembles a town by the sea, the vastness of Kootenay lake allows the imagination to easily play pretend. Walking along the shore line there’s even a faint fishy smell and the rocks could easily be shells. The fish aren’t as abundant as they were once upon a time, but alas, things change.
I keep a little stockpile of wild sockeye salmon for days where the extra omega-3’s are a Godsend. Have I mentioned how important omega-3 fatty acids really are, seriously when I am lacking in these healthy fats my whole demeanour changes and my skin gets all mangled. So having steadfast super yummy and omega-3 rich recipe like this bomb dot com chowdah is essential!
I implore you to try it out even if your a chowder skeptic like J, this chowder passes the test. Brimming with nourishing creamy broth, tender scallops and nutrient dense wild salmon. I like to keep the spices minimal, a bit of fresh dill and green onion is all that’s needed and this dish comes together in a pinch. Searing the scallops before adding them to the soup gives a really nice texture but its totally optional, check out my post on how to perfectly sear scallops.
- 1 lb sockeye salmon, bones and skin removed
- ½ lb fresh scallops, seared (optional)
- 1 Tbs ghee
- 1 white onion, finely diced
- 3 cloves garlic, minced
- 1 fennel bulb, diced
- 2 tsp fish sauce
- 2 large white or yellow potatoes, cut into 1 inch chunks
- ¾ tsp sea salt
- 1 Tbs fresh dill, chopped
- 6 C chicken stock
- 4 Tbs coconut cream
- 1 Tbs tapioca flour+1 Tbs cold water (optional thickener)
- 2 green onion, finely chopped
- In a large pot add ghee, onion and garlic, fry until translucent.
- Add fennel, fish sauce, potatoes and salt and stir well.
- Cut salmon into chunks and add with fresh dill and chicken stock.
- Cover and let this simmer for about 15 minutes.
- Add scallops and cook for another 5 minutes.
- Add the coconut cream, tapioca and water and mix well until nice and thick.
- Serve with fresh green onion and fennel fronds.
