THE SOUP KITCHEN HAS FRESH CAUGHT SALMON FROM THE PACK'S ENJOY DAN:

             SALMON BOUILLABAISSE (MY-WAY) by CHEF DAN:

Serves 30-40

INGREDIENTS:

5 pounds salmon

5 onions

7 celery stacks

3 bell peppers, seeded and membrane cut out

3tablespoons butter

3 tablespoons cumin

1/4-cup dried oregano

1/4-cup dried basil

5 tablespoons garlic

5 tablespoons whole fennel

3 tablespoons celery seed

2 whole corianders

 4 bay leaves

3 tablespoons sage

1/2-teaspoons cayenne

1 galleon diced tomatoes

2 cups tomato puree

22 cups fish stock

DIRECTIONS:

1.     In a stock pot add 22-cups of water and bring to a boil over high-heat.

2.     Add salmon and reduce heart and high simmer for about 20 minutes.

3.     Remove salmon and let cool.

4.     When cool cut salmon into bit size pieces.

5.     Run vegetables to food grinder and chop fine, don’t puree them.

6.     In a bowl add next 10 ingredients and stir to combine.

7.     In a skillet over medium-heat add butter and when bubbling, add vegetables, spices and 1 cup fish broth.

8.     Sautee the vegetables and spices for about 5-7 minutes,

9.     Add to fish broth in the stock pot and bring to a boil.

10.                        Add tomatoes and puree and reduce heat to a low rumbling boil for 30-40 minutes.

11.                        Add fish and cook until heated through, about 12-15 minutes.

      ENJOY DAN:                                                                 BON-APPETITE