Salmon chowder

I think I'm finally up-to-date with posting pictures here. We'll see how long that lasts. Last night we made a fantastic salmon chowder.

Begin by making the fumet: simmer the head (gills removed) and bones of a whole salmon (you should be able to get such scraps from your fishmonger, for around $1/lb), along with some ends of leeks, in just enough water to cover for about half an hour.

Meanwhile, start sauteing leeks, sliced, in a little butter or olive oil. Add some salt and, once the leeks soften, add just enough milk to cover. Dice two sweet potatoes and add to the leeks-and-milk.

When the fumet is done, strain it and add some to the soup. Add also 1/2 lb salmon trimmings (the bits of fish that the fishmonger cuts off the fillets to make them even, and so sells for half price), which will poach pretty much instantly. Stir in one cup cream, and maybe a little more fumet because although you like stew, you don't want the soup too thick. Adjust the salt and serve the very rich soup with a lightly-chilled cab-merlot blend or pinot noir.