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Argentine · Soup
Chupin of Salmon and Spring Vegetables
An Argentine river-fish stew without tomatoes: leeks, scallions and carrots sweated golden, simmered in white wine and fish stock with potatoes, peas and fava beans, then finished by poaching salmon slices for a minute or two.
- YieldServes 6 to 8
- Hands-on1 h
- Total1 h 8 min
- Difficulty
Ingredients
Base
- 2 tbspextra virgin olive oil
- 4large scallions, thinly sliced, white and green parts kept separate
- 4leeks, white part only, thoroughly washed and thinly sliced
- 2 clovesgarlic, smashed and peeled
- 3small young carrots, peeled and sliced
- 2 leavesbay leaves
- 5 sprigslarge fresh oregano, 4 to 5 sprigs
- 3 tbspfresh oregano, minced, for finishing
Stew
- 480 mldry white wine
- 1.4 Lfish stock
- 450 gred potatoes, peeled, quartered and sliced 1.25 cm thick
- 150 gfresh baby peas
- 75 gyoung fava beans, shelled, peeled and lightly cooked
- 680 gsalmon fillet, skin removed, cut into 2.5 cm-wide slices
- to tastecoarse salt and freshly ground black pepper
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