Poached Salmon Stew With Fennel, Leek and Hungarian Paprika
4 pounds heads and bones from king salmon
4 tablespoons olive oil
2 medium onions, peeled and very thinly sliced
1/2 small fennel bulb, very thinly sliced
2 leeks, thinly sliced
30 white peppercorns
1 teaspoon fine sea salt
2 sprigs fresh flat-leaf parsley
2 bay leaves
2 cups dry white wine
3 leeks, white and light-green parts only
1 tablespoon extra-virgin olive oil
1 clove garlic, finely sliced
2 baby fennel bulbs, trimmed and cut in wedges
2 baby carrots, peeled and sliced on bias
1 celery stalk, peeled and sliced on bias
1/2 teaspoon each hot and sweet Hungarian paprika, ground
1 teaspoon Hungarian sweet paprika flakes
4 cups fish fumet
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
11/2 pounds salmon filet, skin removed and cut into 1-inch cubes
1 bunch land cress, washed and picked
1. Cut fish heads and bones into 4-inch pieces. Cover with cold water; soak 1 hour, changing water twice.
2. In a large stockpot set over medium heat, add oil, onions, fennel, leeks, peppercorns, salt, parsley and bay leaves. Reduce heat to medium-low; cook until vegetables are soft but not browned, 4 minutes.
4. Strain fumet through a fine-mesh sieve, pressing firmly to extract as much of the flavorful liquid as possible. In a clean saucepan over high heat, boil fumet liquid until reduced to 4 cups.
5. For salmon: Slice leeks crosswise into 1/4-inch coins.
6. Heat oil in a saucepan over medium heat. Add leeks, garlic, fennel, carrots and celery. Cook until vegetables soften, about 5 minutes. Add paprikas; saute to release aromas. Add fumet, salt and pepper. Bring to a boil; lower heat and simmer 15 to 20 minutes.
7. Turn off heat; add salmon pieces, seasoned with salt and pepper, and land cress. Poach until just cooked through, about 3 minutes.
-- Lizzie Binder, "Top Chef: Last Chance Kitchen"