- 1tb butter
- 1/2 cup fennel and fronds
- 2 cloves garlic
- 2tb flour
- 1 quart fish stock
- 1-1/4lb yukon potatoes in 1/2in pieces
- 1-1/2 cup half and half
- 1lb salmon in 1in pieces
- 1tsp lemon zest
- Cook butter and fennel for 5 minutes. Cook garlic for 30 seconds. Cook flour for 2 minutes.
- Whisk in stock and add potatoes. Simmer for 10 minutes.
- Add 7-8 and simmer for 3-5 minutes. Add zest and fennel fronds.