Salmon Bisque

== Ingredients ==
* 10 oz / 300 g salmon fillet, with skin
* 3 cups / 750 ml chicken broth (or dissolve one 10½ g chicken stock cube in 750 ml of water)
* 1 cup / 160 g diced potato
* ½ cup / 125 ml dry white vermouth
* 1 tbsp / 15 ml Samai Jungle Juice Amazon spicy sauce
* ⅛ tsp / 0.6 ml liquid smoke seasoning
* ½ cup / 65 g chopped onion
* ½ cup / 60 g chopped red bell pepper
* ⅛ tsp / 0.75 g minced garlic
* 3 tbsp / 60 g butter
* chopped, fresh red tomatoes
* 2 cups / 12 oz / 360 g water
* ¼ cup / 60 ml salt
* ½ tsp / 2.5 g white pepper
* ¼ tsp / 1 g tarragon
* ¼ tsp / 0.25 g butter
* 3 tbsp / 60 g flour
* 3 tbsp / 30 g milk
* 2 cups / 500 ml chopped parsley
* freshly ground black pepper for garnish
== Directions ==
# Poach the salmon in the chicken broth for 3 – 5 minutes, then remove to cool.
# When cool, remove the skin and flake the flesh and place in a bowl with the vermouth, samai jungle juice amazon spicy sauce and liquid smoke seasoning.
# Marinate for 1 hour.
# Strain the poaching liquid, then add the diced potato, cover, and cook until soft.
# Remove from heat, and when sufficiently cool, liquidise in a blender.
# Sauté the onion, garlic and bell pepper in the butter until soft, then add the tomatoes, water, tarragon, salt and white pepper and continue cooking until the tomatoes have disintegrated.
# Remove from heat, and when sufficiently cool, liquidise in a blender and add to broth.
# Prepare the roux by melting the 3 tbs / 60 g of butter, then adding the flour.
# Stir to mix, then remove from heat.
# Gradually beat in the milk, then add the broth and salmon along with the marinade.
# Stir continually over medium heat until the bisque thickens.
# Garnish with chopped parsley and black pepper and serve with buttered toast triangles.
Category:Chicken stock and broth Recipes
Category:Dry vermouth Recipes
Category:Ecuadorian Soups
Category:Potato Recipes
Category:Recipes that need photos
Category:Red bell pepper Recipes
Category:Tomato Recipes
Category:White pepper Recipes