“I found this on the net at www.soupsong.com. It came out pretty good. It could use a few tweeks. You'll have to decide. The recipe seems a little too quick, I would at a little more time for the flavors to meld together.”

Ingredients Nutrition

  • 59.16 ml butter
  • 1 medium onion, cubed
  • 1 medium fennel bulb, cubed
  • 2 garlic cloves, cut into chunks
  • 44.37 ml flour
  • 1419.54 ml fish stock or 1419.54 ml seafood stock
  • 1 bay leaf
  • 0.25 ml hot pepper sauce, to taste
  • 4 waxy red potatoes, unpeeled and cubed
  • 453.59 g salmon fillet, skin removed (in one smooth slice with a boning knife, holding on to one side of the skin and cutting away from th)
  • 2 ear fresh corn, cut off the cob
  • 118.29 ml parsley, chopped
  • 236.59 ml heavy cream
  • salt and pepper, to taste
  • Garnish
  • fennel leaves, minced


  1. Melt the butter in a large saucepan over low heat, stir in the onion, fennel, and garlic, cover, and sweat for 5 minutes.
  2. Stir in the flour and let cook on low for a minute or two. S.
  3. tir in the stock and let thicken a bit.
  4. Add the bay leaf, hot pepper sauce, and potatoes, cover, and let cook until the potatoes are barely tender, about 10 minutes.
  5. Add the fish, corn, and parsley, partially cover, and let simmer 10 more minutes.
  6. Remove the bay leaf.
  7. Stir in the cream, season to taste with salt, pepper, and more hot pepper sauce. B.
  8. ring just to a boil.
  9. When ready to serve, ladle into bowls and garnish with the minced fennel fronds.

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