By Trish Wesevich
5 tbls extra virgin olive oil
1 medium white onion, thinly sliced
1 medium carrot, peeled and thinly sliced
1 small leek, cut into matchstick-size strips
1-2 fennel bulbs, thinly shaved
5 thyme sprigs
3 bay leaves
2 garlic cloves
2 to 3 cups fish stock
1 cup dry white wine
4 6-oz salmon fillets
3 tbls Nicoise olives
½ cup yellow or orange cherry tomatoes
1 tsp chives, chopped
6 fresh basil leaves
2 cloves garlic, chopped
Heat olive oil in heavy 6-qt. saucepan over medium heat. Add onion and cook until golden, stirring frequently, about 5 minutes. Add carrot, leek and fennel and cook 3 minutes, stirring frequently. Add thyme, bay leaves and whole garlic. Season with salt and pepper. Add 2 cups stock and wine and bring to a boil. Reduce heat to a very gentle simmer and cook for 2 minutes.
Meanwhile, pat salmon dry. Season with salt and pepper. Lower into liquid. Add enough of remaining stock if necessary to cover salmon. Add olives, herbs and chopped garlic and simmer until salmon is almost opaque, about 4 minutes. Transfer salmon to shallow soup bowls. Cover and keep warm.
Serves 4.
Add tomato and bring to a light boil. Stir to blend. Adjust seasoning if necessary. Remove thyme, bay leaves and whole garlic. Spoon broth and vegetables over salmon. Serve hot or warm.
