Copper River Chowder
Stock
7 quarts water
Trim from 2 large (30-40 pound) Copper River king salmons (backs, tails, fins,
cheeks, etc.)
Vidalia sweet onion, chopped
Yellow onion, chopped
3 green onions, chopped
2 carrots, chopped
4 ribs celery, chopped
Several turns freshly ground pepper
1 teaspoon dill
1 teaspoon herbes de Provence
Stock: Cut up the salmon trim and split it between two large stockpots, unless
you have a stockpot large enough to hold everything; cover with water. Skim scum
as it appears. Cook just until the salmon meat is cooked, then pick all the meat
off the bones. Reserve the meat and refrigerate. Put the bones, fins, tails,
etc. back into one of the stockpots. Cook on low for an hour or two, skimming
off scum.
Take out the rest of the salmon trim. Add the chopped veggies and spices. Cook
over low to medium heat. Then reduce to about 1/3 or 1/4. Strain through
dampened cheesecloth, pressing out all the liquid or as much of it as you can
get. Dump the mass of vegetables and what few bones remain, and save the liquid.
You should have about 6 cups. If there's more, reduce further or use as is.
Chowder
1/2 gallon half-and-half
1/2 gallon milk
6 cups strong salmon stock
4 - 5 large red potatoes, diced
1 stick butter (optional)
4 pounds corn kernels, preferably sweet corn from someone's backyard
2 cups Madeira wine (optional)
1 pound ends and pieces bacon, cut up into small pieces
1 - 2 teaspoons dill
1/4 - 1/2 teaspoon thyme
1/4 - 1/2 teaspoon basil
1/4 - 1/2 teaspoon rosemary
1/4 - 1/2 teaspoon marjoram
Several turns freshly ground pepper
1 tablespoon culinary-grade lavender
3-quart bowl full of Copper River king salmon meat from trim
4 bay leaves (preferably California Bay Laurel, but the more commonly-found and
cheaper Turkish will do fine)
Chowder: Fry the bacon in a large stockpot. Pour off most of the bacon fat,
saving just a little to coat the bottom of the pan. Add half-and-half and stock.
Add salmon meat. Add potatoes. Add pepper, dill, thyme, basil, rosemary,
marjoram, and lavender. Cook for a bit to give the flavors a chance to marry.
Get out a second stockpot and split ingredients between the two. Add 1 quart
milk to each pot. Add 1/2 stick butter to each pot, if you're using butter. Add
half the corn to each pot. Add two bay leaves to each pot. Bring to simmer and
cover most of the way. Let simmer on low heat for about 3 hours, being careful
not to let it boil; stir occasionally. Add half the Madeira (if you're using it)
to each pot and simmer for another half hour. Serve.
Makes about 10 quarts of delicious chowder.
I have made this without the Madeira, butter, and lavender, using wild-caught
coho trim and Turkish bay leaves (and in about half the quantity all 'round),
and it's good that way, too. * Not my words