1-2 salmon fillets (approximately 250gms)
2 tbsp olive oil
50gm unsalted butter
1 medium onion; finely chopped
2 garlic cloves; finely chopped
600 ml tomato juice
2 medium ripe tomatoes; skinned and chopped
40 gm plain flour
1/4 tsp red chilli powder/cayenne powder
150ml fish/chicken stock
Salt; to season
Freshly milled black pepper; to season
Parsley leaves; to garnish
Heat the butter in a large stockpot and add the garlic and onions.
Sauté till the onions are softened and then add the chopped tomatoes. Sauté till the tomatoes soften and break down lightly.
Next add the flour, stir well for a few seconds and add the stock and tomato juice. Season with salt and pepper; bring to boil.
Reduce heat and allow to simmer for 10 minutes; allow to cool.
Meanwhile, season the salmon fillets with salt and pepper. Heat olive oil in a pan and flash fry the salmon on both sides (around 1 minute on either side); allow to rest. Remove the skin and flake the salmon into small pieces.
Blitz the soup base well to get a creamy texture. For extra creaminess, strain through a sieve (optional).
Return the soup back to heat, season with chilli powder; taste and adjust seasoning with salt and pepper. Add the salmon pieces to the soup and allow to simmer for another 5-6 minutes.
Serve warm, garnished with parsley leaves.
To prepare the tomato juice, blitz ripe tomatoes with warm water and strain.
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