March2913 011

Salish Sea Salmon Head Soup

Cover one large Salmon Head(gills removed) with water. Add one large Onion, 3 Carrots, and one uncooked Turkey Drumstick (Optional). Bring to convection and simmer for 2-3 hours. Strain broth and reserve/refrigerate. Remove salmon flesh and Omega oil rich fat from bones (Cats get eyes, bones et all; I get cheeks) and reserve. Chop 4 Garlic Cloves, 3 slices Ginger Root, 2 large Onions, one large Fennel Bulb and saute in large pan until just barely soft. Add reserved Broth, 1/2 cup Bladder Wrack Seaweed(Rockweed) with bulbs, one stem of oregano and thyme. Simmer until fennel is el dente. Add 1 cup medium salsa, reserved flaked salmon, 2 pinches Saffron, salt and pepper. Simmer 2 minutes and serve, garnished with Fennel Feathers.
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Goose Soup

I remember this soup sitting on the back of the stove and people would just help themselves throughout the evening. This was handy especially if you were used to having lots of visitors. Typically the goose I use has been frozen after the hunt so it is already plucked, singed, gutted, and the head, wings and feet removed.  If you are using a freshly hunted goose you will need to go through this process to prepare for the pot. If you are using a frozen goose, make sure it is thawed enough to cut into parts.  Place the goose parts and the onion into a large pot of water so that the pot is nearly full.  Put a lid on the pot and bring it to a boil.  Meanwhile rinse the navy beans with cold water and add to the pot once it has come to a rolling boil.  Cover, reduce heat and simmer until the beans are soft (can almost poke a fork through one).  This should take about 4 hours. While the goose and beans are simmering prepare the vegetables by cutting them into pieces that are relatively the same size to allow for even cooking time.  If you know a vegetable takes longer to cook than the rest you can add it earlier.  Add the vegetables and boil until tender.  Feel free to add salt and pepper as needed or leave as is and people can add their own to their liking. I always like to let the soup rest for awhile to cool down. Serve with bannock and enjoy!
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