Ingredients: |
Ingredients: 2 Tbsp Olive Oil
1 c chopped onion
1 c chopped celery
4 c peeled diced sweet potato
1/4 c white wine (optional) (can sub pomegranate juce or red wine)
4 c shrimp broth*
1 1/2 lb wild salmon fillet, skinned and cut into 1 inch cubes
*the next time you have leftover shrimp shells: cover simmer shrimp shells with 1 inch of water, simmer for 20 minutes. OR: cook shrimp in their shells for a few minutes until pink and cooked. Drain, reserving liquid. Freeze in quart ziploc bag. I usually make my shrimp broth when cooking shrimp for Shrimp, Artichoke, Hearts of Palm salad (favorite recipe).
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Directions: |
Directions:Heat olive oil over med heat, saute onion and celery until soft but not browned, about 10 minutes.
Add sweet potato, broth, salt and pepper. (I add the wine now for a milder wine flavor, the original recipe says to add it later, below). Bring to a boil on high heat, reduce heat to low and simmer until potato is soft, about 20 minutes.
Puree potato mixture in a blender, return to pot. OR Easier: use an immersion blender right in the pot.
Add wine if using and evaporated milk, cover and heat over low heat until hot, about 15 minutes, stirring occasionally. Do not boil.
Add salmon, simmer over med-low heat until fish flakes easily, about 10 minutes. |
Personal
Notes: |
Personal
Notes: Amazingly delicious bisque, the shrimp broth combined with the slight sweetness of the sweet potatoes give it the perfect bisque flavor, and the creamy texture is created by the pureed sweet potatoes and evaporated milk. No Guilt, sumptuous treat.
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This recipe for Salmon Sweet Potato Bisque is from