Salmon and Spinach Soup
This soup was cooked with leftovers. You have to read the text above this recipe box to fully understand the context.
bone from one kilo of salmon
patis (fish sauce)
rinsed and trimmed
Heat the cooking oil in a pot.
Saute the garlic and shallots until lightly browned and fragrant.
Pour in six to eight cups of water. Bring to a simmer.
Lower the fish bone into the pot. Cook over low heat just until the flesh attached to the bone turns opaque.
Lift the bone out of the liquid, transfer to a plate and cool.
Carefully separate the salmon flesh from the bone.
Return the bone to the pot, pour in two tablespoons of fish sauce, sprinkle in the pepper and simmer for 15 minutes or so.
Remove the fish bones from the broth and discard.
Taste the broth. Add more fish sauce, of needed.
Plunge the spinach into the liquid. Cook just until wilted.
Add the salmon flesh to the soup. Stir gently.
Taste the broth. Adjust the seasonings, if needed, before serving.
Salmon and Spinach Soup printed from for personal use only. Not for republication nor distribution.