Because chef Michael Allemeier uses a type of half-smoked Pacific chum salmon with a deep color, his bisque is an intense pink. You can use any type of hot- or cold-smoked salmon—just make sure the fish isn't too salty.
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2 tablespoons unsalted butter
1 large onion, coarsely chopped
1 medium fennel bulb, fronds trimmed, bulb halved, cored and coarsely chopped
1 medium celery root (12 ounces), peeled and cut into 1/2-inch pieces
1/2 pound hot- or cold-smoked salmon, cut into 1-inch pieces
1 cup Pinot Gris
3 1/2 cups fish stock or 1 1/4 cups clam juice mixed with 1 1/4 cups water
1 cup heavy cream
Salt and freshly ground pepper
Lemon wedges, for serving
How to Make It
Melt the butter in a large saucepan. Add the onion, fennel and celery root and cook over moderate heat, stirring occasionally, until crisp-tender, about 10 minutes. Add the salmon and cook, stirring, for 1 minute. Add the wine and cook over high heat until reduced to 1/3 cup, 7 to 8 minutes. Add the fish stock and bring to a boil. Cover, reduce the heat to moderately low and simmer until the vegetables are tender, about 15 minutes.
Strain the broth into a bowl. Working in batches, puree the solids in a blender, adding just enough of the broth to make a smooth puree. Return the puree and the remaining broth to a clean saucepan. Stir in the cream and season with salt and pepper. Simmer over low heat for 5 minutes. Ladle the bisque into bowls and serve with lemon wedges.
A touch of oak in a Pinot Gris from Oregon or Washington State will balance the smokiness of this bisque.
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