Slow Cooker Salmon Bisque Recipe

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.

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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