Recipe by Fishwives food truck owner Mikal Berry.
1/4 pound bacon, diced
1 yellow onion, roughly chopped
1/2 head garlic, finely diced
One 3-inch finger of ginger, diced
2 dried chilies
Galangal to taste
Cayenne to taste
2 stalks celery, sliced
3 carrots, sliced
6-8 ounces of any white wine (inexpensive is fine, but it should be drinkable)
5-6 red potatoes, unpeeled and roughly cut
2-3 cups stock (vegetable, chicken or roasted fish)
2 stalks lemon grass, cleaned and smashed
2 kaffir lime leaves
1/2 cup heavy cream
1 1/2 cups milk
Salt and pepper to taste
Roux made with 1/4 to 1/2 cup sweet butter and flour, cooked until nutty
2 cans coconut milk
1 pound Copper River salmon or any wild Alaskan salmon, shredded or cut rustically
Slowly cook bacon in heavy stockpot until crisp and fat is rendered.
Add onion, garlic, ginger, galangal, bay and chilies, then toss in carrots and celery and sauté until soft.
Add wine and reduce.
Add potatoes and sauté until coated.
Add stock, lemon grass and lime leaves.
When the potatoes are done, remove lemongrass and add the milk and cream.
Stir in roux until thickened.
You can cool at this point or add the coconut milk and any extra seasoning.
When hot and creamy, add fish and simmer for a few minutes until the fish is just done.
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