I can't even say the word chowder without this running through my head. I've never made fish soup of any kind but I had to do a knife sharpening demo in a fish shop today. They had a tub of salmon heads and frames which I scored five of for a few bucks. A random and cursory google search and I had a rough idea of what I wanted to get to.
I sweated off a leek, red and brown onion, garlic, added some brown sugar and semi carmelised it to give it a bit of sweetness. In my big pot I dumped the frames, onions, garlic, bay and carrots and simmered it into some fish stock. Smelt fantastic. In with the onions went some stock, potatoes and mushrooms. While that simmered away I made a roux to thicken it up. I was supposed to do that at the onion stage but forgot. I do that.
Once the potatoes were soft in went some of my home smoked salmon. This particular piece had been cured a bit too much and was a touch salty. That's why I had that sweet onion and leek base. Finally I pulled out the big vat of my fresh milk and scooped out all the double cream and chucked that in as well. Oh and some white wine. I put some of that in too. After sampling for quality control.
It was fan bloody tastic. The salmon was nicely salty and it had this real richness, which might have been from all the cream. So for a small amount of cash we had a rich, tasty soup as the wind rattled over the Lantanaland hills.