Preparing all the ingredients in advance is clearly my attempt to look professional but it does also save time at the cooking stage.
First I cooked spring onion, celery, red pepper and leek on a very low heat in a mix of butter and olive oil. This takes around 15 minutes for the vegetables to soften but not go brown.
A crushed clove of garlic was next and after a minute I added tomato puree, and a small amount of cumin, saffron and mild smoked paprika. I also put in a (optional) teaspoon of flour at this stage just to thicken it slightly.
For the stock I always use https://www.knorr.com/uk/knorr-products/stock-pots.html in this case it was the remains of a chicken pot and a fish pot. I see from their web site that there is a new kaffir lime and ginger which would be a great match for the salmon.
Bring to the boil and reduce the heat. Add the diced salmon and let it heat through being careful not to overcook.
Finish with a swirl of cream, or some yogurt or milk will be fine too and complete with chopped chives, parsley or thyme.
Search Ann's Food Diary for more variations on the fishy theme including Creamy Fish Soup August 2017 and Seafood Soup October 2018
