Slow Cooker Salmon Bisque Recipe

2020-10-30
  • Yield: 4 servings
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 8:00 h
  • Ready In: 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

    213
  • Fat

    6.7 g
  • Protein

    20.3 g
  • Carbohydrate

    22.5 g
  • Cholesterol

    38.7 mg
  • Sodium

    508 mg
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Slow cooker salmon bisque recipe. Very easy delicious fish-stock based salmon bisque recipe with vegetables and spices cooked in a slow cooker. Do you like fish soups? If so, you may also like to prepare Salmon-Wild Rice Soup:

Slow Cooker Salmon-Wild Rice Soup Recipe

This is a very special soup-the rich flavors of salmon and wild rice are ideal complements to one other.

Makes 6 servings

Ingredients: 3 cups (750 ml) fish stock or reduced-sodium chicken broth, 1½ cups (375 ml) sliced mushrooms, 3/4 cup (180 ml) chopped yellow onion, 1/2 cup (125 ml) sliced celery, 1 teaspoon (5 ml) minced garlic, 1/2 teaspoon (3 ml) each: dry mustard and dried rosemary leaves, 1 cup (250 ml) each: cooked wild rice and 2% reduced-fat milk, divided, 1 pound (480 g0 skinless salmon steaks, cut into cubes, 1 tablespoon (15 ml) cornstarch, salt, and cayenne pepper, to taste, 2 slices bacon, fried crisp, crumbled

Instructions: In 4-6 -quart (4-6 L_ slow cooker, combine fish stock, vegetables, minced garlic, dry mustard, and rosemary. Mix well, then cover the pot and cook on low-heat setting for 6-8 hours, adding the wild rice and 1/2 cup (125 ml) milk during the last 20 minutes.

Stir in cubed salmon, then increase heat to high, cover slow cooker and cook for a further 10-15 minutes. Stir in combined remaining 1/2cup (125 ml) milk and cornstarch, stirring constantly for 2-3 minutes.

Open the lid and season salmon soup with salt and cayenne pepper. Ladle salmon-wild rice soup into soup bowls. Sprinkle each bowl with crumbled crispy bacon. Serve hot.

How to Make Perfect Fish Stock

Makes about 1½ quarts (1½ L)

Ingredients: 1½ quarts (1½ l) water, 2-3 pounds (960-1044 g) fish bones, 1 large yellow onion, peeled and chopped, 1 rib celery, 2 bay leaves, 7-8 black peppercorns, 1/2 teaspoon (3 ml) each: kosher salt, white pepper

Instructions: In a slow cooker, combine all ingredients. Mix well, then cover the pot and cook on low-heat setting for 4-6 hours.

Turn off the slow cooker and open the lid. Strain fish stock through double layer cheesecloth, discarding bay leaves and solids.

Are you looking for more slow cooker recipes? Please check out our huge collection-Slow Cooker Recipes

Slow Cooker Salmon Bisque Recipe

Ingredients

  • 3 cups (750 ml) fish stock
  • 1½ cups peeled and chopped potatoes
  • 1 cup chopped yellow onion
  • 1/2 cup finely chopped celery
  • 1/2 cup chopped carrots
  • 1 tablespoon tomato paste
  • 1½ teaspoons dried dill weed
  • 1/2 teaspoon dried mustard
  • 8-12 oz (240-360 g) skinless salmon steaks
  • 1¼ cups (310 ml) whole milk, divided
  • 2 tablespoons cornstarch
  • 2-3 teaspoons freshly squeezed lemon juice
  • salt and white pepper, to taste

Method

Step 1

In a slow cooker, combine fish stock, vegetables, tomato paste, dill weed, and dry mustard. Mix well.

Step 2

Cover the cooker and cook on low-heat setting for 6-8 hours, adding salmon steaks and 1 cup (250 ml) milk during the last 15 minutes.

Step 3

Open the lid and remove cooked salmon steaks. Process salmon soup in a food processor until smooth, the return in the slow cooker.

Step 4

Flake reserved salmon into small pieces and add to the slow cooker. Cover the pot, increase heat to high and cook for 10 minutes.

Step 5

Open the lid and stir in combined milk and cornstarch, cook, stirring, for further 2-3 minutes. Season to taste with lemon juice, salt, and white pepper. Serve hot.

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