Ingredients

The following ingredients have 4 Servings
  • 600g (1 1/2 lb) salmon fillets
  • 1l (4 cups) fish or vegetable stock
  • 15ml (1 tbsp) vegetable oil
  • 1 leek (white part only), washed and finely chopped
  • 1 large carrot, peeled and diced
  • 1 celery stalk, washed and diced
  • 2 large potatoes, peeled and diced
  • 1 fennel, peeled and diced
  • 30ml (2 tbsp) Just a Splash brandy
  • 300ml (1 cup) double cream
  • 2 pinches saffron

Instruction

  • Remove the skin from the salmon fillets and debone the fish. Chop the flesh into bite-sized chunks. In a large saucepan bring the stock to the boil and add the salmon skin and let it slowly simmer for 10 minutes.
  • Strain the fish stock, reserving the liquid and chucking the fish skin and other debris.
  • In another large saucepan, heat the oil and add the leek, carrot, celery, potatoes and fennel. Continue to fry on a low heat until the vegetables have softened, which would take about 10 minutes.
  • Turn up the heat and add the Just a Splash brandy and let it sizzle for a minute.
  • Add the stock to the vegetables and let it simmer for another 5 minutes.
  • Pour in the cream, salmon and saffron to the soup and cook for 5 minutes or until the vegetables and fish are cooked.
  • Serve immediately with crusty bread, garnished with freshly ground pepper and parsley.