Today’s 5 star secret recipe will show you how to make a delicious salmon bisque from Robin’s Restaurant in Cambria, California. Robin’s has something for everyone, from exotic dishes from Mexico, Thailand, India, and beyond to more straightforward dishes such as a tasty salad, a juicy steak, and a nightly vegetarian dish. This rich and creamy soup is so flavorful, you’d never guess that it came together in under an hour.
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Robin’s Salmon Bisque
1/4 cup salted butter
1 cup sliced leeks
1 cup sliced white mushrooms
1 tablespoon minced garlic
2 3/4 cups (22 ounces) clam juice
2 cups crushed tomatoes
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh dill, plus fresh sprigs for garnish
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cubed fresh salmon (bones removed and cut into ½-inch cubes), about 1½ pounds
2 tablespoons flour
2 cups heavy cream
Heat a heavy-bottomed pot over medium-high heat until hot. Add the butter, and, when it is melted, stir in the leeks, mushrooms and garlic. Cook, stirring frequently, until the leeks are translucent and soft.
Stir in the clam juice, crushed tomatoes, chopped parsley and dill, and season with the salt and pepper. Bring to a simmer, then stir in the salmon. Continue to simmer until the salmon is fully cooked, 3 to 5 minutes.
While the soup is cooking, whisk the flour into the heavy cream in a small bowl. Slowly add the cream to the soup when the salmon is cooked. Continue to simmer until thickened, about 5 minutes.
Ladle the soup into bowls, and serve garnished with dill sprigs.
Source: LA Times
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