Ingredients

5 cups fish or seafood stock, or 4 cups chicken stock and 1 cup water ¾ lb. red boiling potatoes, peeled and cut into small chunks 1 salmon fillet (about 10 ounces), skin and pin bones removed, cut into 4 equal portions each about 2½ inches square 2 tsp. olive oil ~ Kosher or sea salt ~ Freshly ground pepper 4 oz. sorrel leaves, stemmed, thick center ribs removed 3 Tbsp. unsalted butter, at room temperature 1 cup heavy (whipping) cream 1½ Tbsp. minced fresh flat-leaf parsley

Description

5 Cups Fish Or Seafood Stock, Or 4 Cups Chicken Stock And 1 Cup Water ¾ Lb. Red Boiling Potatoes, Peeled And Cut Into Small Chunks 1 Salmon Fillet (about 10 Ounces), Skin And Pin Bones Removed, Cu

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