Wild Salmon Chowder
This is a hearty rendition of a classic New England chowder. Warming and satisfying, I’m pretty sure you won’t miss the cream or potatoes, and your gut will thank you kindly. You can substitute other sustainable fish, like halibut, but steer clear of farm-raised salmon.
Cook: 30 min
Prep: 15 min
- 3/4 lb wild salmon, skin on
- 2 cups coconut milk, no gums added
- 1 cup water
- 2” peice of ginger, peeld and sliced thinly
- 3 sprigs fresh thyme
- 5 scallions, green tops only, divided
- 1 bay leaf
- 2 tablespoons coconut oil
- 1 small celery root, peeled and cut into 1/4” dice
- 1 meduim carrot, peeled and cut into 1/2” dice
- 1 small rutabaga, peeled and cut into 1/2” dice
- 1 large or 2 slender stalks celery, sliced 1/4” thick
- 1 small head fennel, thinly sliced (reserve pinch of fronds for garnish)
- Sea salt to taste
- Melt coconut oil in deep sautee pan or skillet over low heat. Add celery root, carrot, rutabaga, celery, fennel and sea salt. Let sweat over low heat with the lid on for 20-30 minutes, stirring occasionally, until vegetables are just about tender.
- While vegetables are cooking, add coconut milk, water, ginger, scallion tops, thyme and bayleaf to a medium pot. Turn heat to low, and stir to encorporate. Once smooth, place salmon in pot, skin-side down. Bring to a simmer and cook for 4-6 minutes, just until fish is cooked through and flaking when prodded. This time will vary depending on the thickness of your fillet. Remove fish, and discard skin and aromatics. Set fish aside.
- Once vegetables are tender, pour in poaching broth. Simmer for about 5 minutes to merry flavors. Take off of heat, and flake fish into broth mixture, just to heat through. Letting it sit long enough to gather your dishes and spoons should be about right. Ladel into bowls and garnish with sliced scallion tops, fennel fronds and black pepper.
For anyone suffering from a variety of gut issues (SIBO, Candida, SIFO, etc), make sure you seek out coconut milk without any added gums. These gums can help feed the bacteria, yeast and fungi you might be trying to starve out. Arroy-D and Native Forest both offer additive-free coconut milk in BPA-free tins or cartons.
Left separately, fish and broth will keep for up to 2 days. Heat broth to a simmer, take off of heat and add fish to heat through.