This soup is bright as sunshine, easy to make and so delicious. Making the broth using our fish bones takes it to another level.
To make the broth
Place 2 pounds fish bones, 1 chopped onion, 1 chopped carrot, 1 chopped celery stalk, 1 bay leaf, and ½ tablespoon black peppercorns in large pot, add enough water to cover bones, bring the pot to boil. Once boiling, reduce heat to simmer and cook two hours. During this time, skim off any foam that rises to the surface. After two hours, strain the broth through a cheesecloth-lined colander and discard the bones. Season the broth to taste with salt and pepper.
Now make the Salmon and Potato Soup
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
4 potatoes, peeled and diced
4 cups homemade fish broth
2 cups cooked, flaked salmon (our Wild sockeye salmon steaks work well)
Salt and pepper to taste
Heat the olive oil in large pot over medium heat. Add onion and garlic and cook for 5 minutes, stirring occasionally. Add oregano and potatoes and cook for another 5 minutes. Pour in fish broth and bring to simmer for 15 minutes, or until potatoes are tender.
Add cooked salmon and stir to combine. Simmer for another 5 minutes.
Season with salt and pepper to taste. Serve hot with crusty bread and enjoy!
Note: You can substitute the salmon for Haddock, Lake Trout, or Seafood Medley.