1 lb salmon
3 cups chicken stock (fish stock would be even better)
1 bulb garlic, chopped finely
2 onions, chopped
4 ribs celery
1 tsp dill
1/2 tsp paprika (more to taste)
1 tsp salt
Water to thin
Sauté onion in a little lard or other fat for a few minutes while you chop garlic. Add garlic and continue sautéing for a minute or two. Add stock, celery, and swiss chard. Add filtered water to thin to your liking. Bring to a boil and turn heat to medium. Cook fish in another pan with more lard, breaking into pieces as it cooks. Once fish is almost completely opaque (do not overcook) add to soup. Season and taste.
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| Topped with fresh havarti cheese Mmm.... |
