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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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George Leonard Herter, author of the legendary 'Bull Cookbook,' attributes this recipe to King Oscar II of Norway and Sweden (1829-1907) and states that it was brought to Minnesota by Scandinavian immigrants. He also claims that it is far better in taste than Bouillabaisse Marseillaise. I will not comment on George's culinary judgments or his historical work. I have corrected a couple of obvious errors in his recipe, but I would not dream of leaving out the surprise ingredient that is supposed to be added at serving time. Whether King Oscar thought of it or not, it's a nice touch. Ingredients:
1 (1 lb) can pink salmon |
1 (30 ounce) can crushed tomatoes |
1 cup onion, chopped |
2 cups celery, chopped (with lots of leaves) |
4 -6 cups water or 4 -6 cups vegetable broth |
4 whole bay leaves |
1 teaspoon salt (more to taste) |
1 teaspoon ground black pepper |
1/2 teaspoon almond extract |
Directions:
1. Flake salmon and break up any noticeable pieces of skin and bone. Do not drain.
2. Combine salmon, tomatoes, onion, celery, water, bay leaves, salt, and pepper in a large soup pot. Add more water if you like a thinner soup. Bring to a boil, then cover and simmer 30 minutes or until celery is tender. Remove and discard bay leaves.
3. Remove pot from heat, wait ten minutes, and then add the almond extract.
4. Serve in heated bowls.
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