Staub Favorite Fish Chowder
    Makes 4 Servings

The market: 1 medium chopped onion 2 Tsp. of butter 1 Tsp. all purpose flour 1 1/2 cup of fish stock 2 cups of heavy cream 1 cup of white wine 1 Idaho potato cut 1/4 inch dices Salt and pepper to taste 2 cups of roasted salmon (cut into pieces)

In a Staub soup cocotte, melt the butter. Then sautéed the onion for 5 minutes. Sprinkle the flour evenly over the onions and stir until well combined. Add the stock, the white wine and the cream. Stir until smooth. Add the diced potatoes, salt and pepper. Cover and bring to a boil over medium heat. Reduce heat and simmer for 30 minutes until the potatoes are cooked. Add the roasted salmon stirring gently along the bottom and the side of the pot. Add more cream if needed to obtain the right consistency of the chowder.

Bon Appetit.