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Categories: Fish and shellfish, Main courses, Quick and easy, Soups

Robin's salmon bisque

Robin's salmon bisque
Glenn Koenig / Los Angeles Times

Dear SOS: I'd love to have the recipe for salmon bisque at Robin's in Cambria. Leslie Kenan Arcadia -- Dear Leslie: With the depth of flavor in this soup, you'd never guess it came together in under an hour. Robin's ... Read more

Total time: 45 minutes | Serves 4 to 8
Note: Adapted from Robin's Restaurant in Cambria, Calif.
  • 1/4 cup salted butter
  • 1 cup sliced leeks
  • 1 cup sliced white mushrooms
  • 1 tablespoon minced garlic
  • 2 3/4 cups (22 ounces) clam juice
  • 2 cups crushed tomatoes
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh dill, plus fresh sprigs for garnish
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups cubed fresh salmon (bones removed and cut into 1/2-inch cubes), about 1 1/2 pounds
  • 2 tablespoons flour
  • 2 cups heavy cream

Step 1Heat a heavy-bottomed pot over medium-high heat until hot. Add the butter, and, when it is melted, stir in the leeks, mushrooms and garlic. Cook, stirring frequently, until the leeks are translucent and soft.

Step 2Stir in the clam juice, crushed tomatoes, chopped parsley and dill, and season with the salt and pepper. Bring to a simmer, then stir in the salmon. Continue to simmer until the salmon is fully cooked, 3 to 5 minutes.

Step 3While the soup is cooking, whisk the flour into the heavy cream in a small bowl. Slowly add the cream to the soup when the salmon is cooked. Continue to simmer until thickened, about 5 minutes.

Step 4Ladle the soup into bowls, and serve garnished with dill sprigs.

Each serving:
475 calories; 21 grams protein; 10 grams carbohydrates; 2 grams fiber; 40 grams fat; 20 grams saturated fat; 147 mg cholesterol; 4 grams sugar; 535 mg sodium.
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