Wild Salmon Stewed With Morels And Red Wine

• 14 ounces morels
• 6 tablespoons extra virgin olive oil, plus additional for garnish
• 3 shallots, peeled and finely chopped
• 1/2 cup dry red wine
• 1/2 cup red port
• 2 large bay leaves
• Salt and freshly ground black pepper
• 8 fingerling potatoes, boiled until tender and cut in half lengthwise
• 4 6-ounce pieces skinless wild salmon

1. Snip ends off morels and wash morels three times in warm water in a large bowl, changing the water each time.
2. Drain and set aside.
3. In a deep pan wide enough to hold salmon and potatoes in a single layer, warm oil over medium heat.
4. Add shallots, cover and cook until they are transparent, about 2 minutes.
5. Add morels, cover and cook 10 minutes.
6. Add red wine, port, bay leaves, and salt and pepper to taste.
7. Bring to a boil, and simmer 5 minutes.
8. Add potatoes and salmon, and poach (about 5 minutes for medium-rare).
9. To serve, place equal portions of salmon and potatoes in four warm serving bowls.
10. Top with poaching liquid, adjust seasonings to taste and drizzle each serving with a touch of olive oil.
11. Serve immediately.

morels, extra virgin olive oil, shallots, red wine, red port, bay leaves, salt, potatoes, salmon

Taken from cooking.nytimes.com/recipes/10701 (may not work)