Salmon Zucchini Bisque {AIP, Paleo, Whole30}

In a previous soup post I admitted that I don’t really know what to call bisque or chowder or soup or stew. Everything in the soup family kind of runs together in my mind and can be defined as a bowl of yumminess. 

If you look up BISQUE on wikipedia this is the definition you’ll find….

Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, crab or crayfish. Also, creamy soups made from roasted and pureed fruits, vegetable or fungi are sometimes called bisques. 

So, based on that definition this isn’t technically a bisque, especially since I read that a true bisque involves browning crustacean shells and then simmering in wine and sometimes even grinding the shells and adding them back into the soup. But, this fish soup seems fancier than the others I’ve made, and since bisque is a fancy french term, to set it apart I’m calling it a bisque.
Here are some of the other fish soup recipes on Adventures in Partaking:
And here’s a link to a review of the “He Won’t know it’s Paleo” Cookbook with a sneak peek of her Crab Bisque recipe.
Now that we’ve figured out what a bisque is and that this really isn’t one, let’s go ahead and make a pot of soup and call it whatever you want. A friend of mine would call it ‘Bob’ – that’s what she calls anything whose name she can’t remember…but Bob Soup doesn’t make a lot of sense. 🙂

Salmon Zucchini Bisque

Serves: 4
Time: 40 minutes

8 cloves garlic – chopped
1 T coconut oil
1/2 inch ginger – chopped
1/2 t sea salt
5 carrots
1/2 T dried oregano
1 t turmeric
1 1/2 cups broth
1 cup water
1 1/4 cup coconut milk (1 can)
1 T gelatin
1 can red salmon (6 oz)
1 large zucchini – grated or finely chopped
Handful of parsley

– in a large saucepan over a low heat, heat coconut oil and add garlic and ginger
– allow the garlic and ginger to cook for 5-8 minutes until the garlic begins to soften. keep the temperature low enough that the garlic doesn’t brown
– peel and chop carrots into small pieces
– add carrots, salt, oregano, turmeric, broth and water to the pot
– bring to a boil and reduce heat. simmer until carrots are cooked (20 minutes)
– add coconut milk and sprinkle gelatin over the top and stir in to dissolve
– use an immersion blender to blend until smooth and creamy
– open the can of salmon and dump into a bowl and use a fork to flake the salmon and crush any visible bones (if you don’t like canned salmon, use a precooked and flaked filet of salmon)
– stir salmon and grated or finely chopped zucchini into the soup
– allow to simmer for 5 minutes or so until the zucchini is cooked through and remove from the heat
– stir in chopped parsley and check for seasoning (more salt might be necessary)
– serve with a simple green salad

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