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Robin's salmon bisque

Time 45 minutes
Yields Serves 4 to 8
Robin’s salmon bisque
(Glenn Koenig / Los Angeles Times)
1

Heat 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.

2

Stir 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.

3

While 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.

4

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

Adapted from Robin’s Restaurant in Cambria, Calif.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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