Salmon Chowder Recipe (with Healthy Swaps)

• 2-3 tablespoons olive oil (or butter) ↔ Substituir
• 1 onion, diced (or sub 2 leeks, sliced or 2 fat shallots) ↔ Substituir
• 1 small fennel bulb, 1 1/2 cups diced (or sub with more celery) ↔ Substituir
• 1 cup celery, sliced ↔ Substituir
• 2-4 garlic cloves, roughly chopped ↔ Substituir
• 1 teaspoon fennel seeds (optional) ↔ Substituir
• 1/2 teaspoon thyme (dry, or 2 teaspoons fresh) ↔ Substituir
• 1/2 teaspoon smoked paprika ↔ Substituir
• 1/3 cup vermouth, cooking sherry, or white wine (or leave it out, see notes) ↔ Substituir
• 3 cups fish or chicken stock- if using chicken broth, see notes, on how to enhance ↔ Substituir
• 3/4 lb baby potatoes, thinly sliced (1/4 inch thick) ↔ Substituir
• 1 teaspoon salt ↔ Substituir
• 1 bay leaf ↔ Substituir
• 1 lb salmon, skinless.  (or  sub other fish like cod or shrimp), cut into 1 -2 inch pieces ( the more uniform, the better) ↔ Substituir
• 2 cups whole milk (or 1 can coconut milk, or 1/2- 1 cup heavy whipping cream ↔ Substituir
• Garnish: fresh dill or flat leaf parsley, lemon wedges, fennel fronds, or tarragon. ↔ Substituir

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