1 (1-pound) salmon fillet, skinned and cut into 1/2-inch pieces
2 tablespoons chopped fresh parsley
How to Make It
Heat oil in a Dutch oven over medium heat. Add onion and celery; sauté 10 minutes or until tender. Add potato and next 4 ingredients (potato through broth). Bring to a boil; reduce heat, and simmer 20 minutes or until tender. Place potato mixture in a blender, and process until smooth. Return puréed mixture to pan; stir in wine and milk. Cover and cook over medium-low heat 15 minutes, stirring occasionally. Add lemon juice and fish; cook 10 minutes or until fish flakes easily when tested with a fork, stirring frequently. Sprinkle with parsley.
This is an amazing bisque! It is a bit time consuming-make sure you leave time for prep and clean up. My husband loves the creamy, rich flavor this has, as well as the fact that it is is moderate calorie-wise. We make this again and again! Wonderful served in a warm sourdough bread bowl with a tossed green salad. Highly recommended.
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