Salmon Stew with Corn and Quinoa

• 1 tbsp olive oil
• 2 tbsp finely chopped pancetta or bacon
• 3 leeks, white part only, cleaned and thinly sliced
• 1/2 tsp dried thyme leaves
• 1/2 tsp cayenne pepper
• 1 bay leaf
• 1/2 tsp salt
• 1 cup dry white wine
• 6 cups fish stock or 3 cups bottled clam juice diluted with 3 cups water
• 2 cups corn kernels
• 1 cup quinoa, rinsed and drained
• 1 1/2 lbs salmon fillets, skin removed and cut into 1-inch pieces
• 1/2 cup whipping (35%) cream
• 1/4 cup Pernod, optional
• 1/2 cup finely chopped chives

1. In a Dutch oven, heat oil over medium heat for 30 seconds.
2. Add pancetta and cook, stirring, until it begins to brown, about 3 minutes.
3. (If youre using bacon, cook until crisp and drain off all but 1 tablespoon fat from pan before proceeding with recipe.)
4. Reduce heat to medium.
5. Add leeks and cook, stirring, until softened, about 5 minutes.
6. Add thyme, cayenne, bay leaf and salt and cook, stirring, for 1 minute.
7. Add wine, bring to boil and boil until reduced by half, about 5 minutes.
8. Add stock and corn and return to a boil.
9. Stir in quinoa.
10. Reduce heat to low.
11. Cover and cook until quinoa is almost tender, about 15 minutes.
12. Add salmon and simmer until opaque and flakes easily with a fork, about 6 minutes.
13. Stir in whipping cream and cook until heated through, about 2 minutes.
14. Stir in Pernod, if using.
15. Garnish with chives.

olive oil, pancetta, leeks, thyme, cayenne pepper, bay leaf, salt, white wine, fish stock, corn kernels, quinoa, salmon, whipping, chives

Taken from www.cookstr.com/recipes/salmon-stew-with-corn-and-quinoa (may not work)