3 tablespoons olive oil plus more for brushing
1 large sweet onion; halved, thinly sliced
1 leek; halved well rinsed thinly sliced
2 cloves garlic; crushed or finely chopped
2 sprigs fresh thyme or; 1/4 teaspoon dried
1/2 cup dry white wine; such as sauvignon blanc
1 quart low-sodium chicken broth
2 cups tightly packed baby spinach leaves or chard leaves
1 cup canned diced tomatoes with liquid
1 can (15 ounces) white beans; drained, rinsed
Freshly ground pepper
1 wild-caught Alaskan salmon fillet; about 2 pounds, cut into 6 equal
portions
6 slices crusty French bread or chees
Flat-leaf parsley leaves
1 teaspoon salt
1. Heat 3 tablespoons olive oil in the bottom of a large Dutch oven.
Add onion, leek, garlic and thyme. Cook, stirring occasionally, over medium-low
heat until onions are tender, about 10 minutes. Stir in the wine; cook over
high heat, 2 minutes. Stir in broth, reduce heat to low and simmer, partly
covered, 20 minutes. (Recipe can be made ahead to this point; refrigerate
covered for several days. Reheat before proceeding.)
2. Heat oven to 400 degrees. Stir spinach or chard, tomatoes and beans
into broth. Heat to a simmer. Season with 1/2 teaspoon salt, pepper to taste.
Remove from heat.
3. Generously spray or brush each fish portion on all sides with olive
oil, season with remaining 1/2 teaspoon salt, pepper to taste. Heat a nonstick
grill pan or large nonstick skillet over medium-high heat. Spray or brush pan
with olive oil. Put 3 fish portions, skin side down, into the hot pan. Cook
over medium-high to sear the skin, about 3 minutes. Flip; sear second side, 2
minutes. Transfer fish, skin side up, to an oiled baking sheet. Repeat to sear
remaining fish portions.
4. Put seared fish into the hot oven. Cook until nearly opaque in
center, about 5 minutes. Meanwhile, heat the brothy bean mixture over medium
heat. Toast or grill the bread slices; keep them warm.
5. To serve, ladle hot brothy bean mixture into 6 shallow soup bowls.
Set a piece of toasted bread in the center of the bowl. Top the bread with a
portion of fish. Drizzle with garlic oil or lemon oil, if using. Garnish with
parsley. Serves 6
