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Dana’s Salmon Bouillabaisse

[from the stabenow.com vaults, March 23, 2011]

It’s that time of year when Alaskans start cleaning out their freezers of last year’s salmon so as to make room for this year’s. Here’s a sort-of bouillabaisse made with half a filet of silver salmon out of the Kenai River, caught by Becky, also my deer liver provider last year. Love Becky.

Put a frying pan over medium high heat, and fry some chopped bacon in a little olive oil until it is crisp.

Add some chopped onion, chopped celery and chopped carrot. Sauté for three minutes.

Add a chopped tomato, a diced potato, a chipotle chile, and about a tablespoon of tomato paste. I had a little broth left over from boiling a pork rib a couple of days ago so I added that, plus a glug of wine, plus enough water to cover. Cover, bring to a boil, reduce to a simmer, and cook for twenty minutes.


Put a heaping tablespoon of mayonnaise in a small mixing bowl. Whisk in a clove of squished garlic, a couple of healthy shakes of red pepper, and some chili powder. Go ahead, be brave, make it really spicy.

Remove cover and add skinned, cubed, deboned salmon filet. Cover, turn off the heat, and let sit for no more than two minutes.

Use a slotted spoon to dip out solid ingredients and pour broth over last. Garnish with the spiced mayo and eat at once.


Cook’s tip

  • I would have made garlic croutons if I’d had any bread.

Cook’s caveat

  • The recipe (below) calls for red wine. I had white. I used it.

Cook’s homage

  • This meal was begun by reading the recipe for “Bobbie’s Bouillabaisse” on pages 382-3 of The New Basics Cookbook.

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