Recipe courtesy of Nancy Josland Dalsin
1 TBS butter
1 TBS vegetable oil
1 cup of diced celery hearts including the leaves (this is the most tender part of the celery and not stringy, the leaves have lot's of flavour so use them as well)
1 small sweet red bell pepper, diced
1 small sweet yellow bell pepper, diced
1/2 red onion, diced
2 cobs of corn, corn removed from the cob
1 carrot, peeled and diced
3-4 medium sized Yukon Gold potatoes, peeled and diced
2 cups of fish stock (check with your local fish monger for frozen fish stock, I used a fish stock that included smoked salmon, which gave this soup a light smokey flavour)
2 - 236 ml bottles of clam juice
1 cup of heavy cream
1 pound of fresh wild Coho Salmon, skin and pin bones removed, diced
3 TBS fresh chopped dill
2 TBS fresh chopped thyme
1 Tspn fresh chopped tarragon
kosher salt and fresh ground pepper to taste
chopped parsley for garnish (optional)
Saute onions, celery, peppers and carrot in butter and olive oil until soft and translucent, do not brown.
Add fish stock, clam juice and potatoes and simmer for 10 minutes.
Add corn and simmer for about 10 more minutes until potatoes are tender.
Add salmon and cream and fresh herbs and simmer on low for about 5-7 minutes stirring, until salmon is light and flaky, careful not to overcook the salmon.
Ladle into bowls, garnish with parsley or fresh dill and serve with crusty rolls.