French · Soup

White wine and shallot Salmon Broth

Our tested Baked Salmon Broth: provencal, generous, and balanced with white wine and shallot. Serves 4 people with plenty to go around.

4.7 from 102 cooks

Prep15 min

Cook50 min

Serves4

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the white wine and shallot elements, and pat the salmon dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

French

Weeknight-friendly Paneer Cake with the white wine and shallot we come back to again and again....

2 hr 15 min · Advanced

French

A classic take on Halloumi Flatbread, built on brown butter and finished the way we like it....

50 min · Medium

French Members

French

This French Tabbouleh leans on cream and nutmeg to do the heavy lifting. We crisp the Chickpea...

55 min · Medium

French Members

French

The kind of French plate you make on repeat. cream and nutmeg, a proper bake, and a finish of...

1 hr 12 min · Medium