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Export 15 ingredients for grocery delivery
Step 1
Heat oil over medium heat, and saute onion, fennel and celery until fragrant, 5-6 minutes. Add garlic, fennel seeds, thyme and saute two more minutes, stirring. Add the smoked paprika.
Step 2
Add vermouth, and cook it off, about 1-2 minutes. Add stock, salt, thyme and bay, and bring to a simmer over high heat. Add potatoes and stir. Bring to a simmer, cover and simmer over med-low heat until tender, about 8-10 minutes (check at 7 mins, be careful to not overcook). While this is cooking prep the salmon.
Step 3
Cut salmon into 2-inch pieces, removing any of the brown fat ( see notes) and bones. Sprinkle lightly with salt.
Step 4
Once the potatoes are just fork-tender, add the milk and bring to a low simmer (do not boil) and add the salmon, gently poaching it in the soup for just about 2 minutes. Turn heat off. Fish will continue to cook. If you continue to simmer the soup any longer it may cause a slight curdling. ( Don’t worry, it’s still edible, but not as pretty.) Flake the fish apart, into bite-sized pieces, with a fork.
Step 5
Taste, adjust seasonings to your liking and serve immediately.
Step 6
Garnish with fennel fronds, lemon wedges, fresh dill or tarragon.
Step 7
Soup will keep 3 days in the fridge.