Salmon and Dill Chowder in a Slow Cooker

Ingredients:

• 0.5 kg salmon fillet (preferably wild) without skin, cut into 4 pieces
• 3 cups canned clam juice or lightly salted chicken broth
• 450 g red potatoes, diced
• 2 carrots, thinly sliced
• 2 stalks celery, thinly sliced
• Half an onion, diced
• 2 cloves garlic, crushed
• 12 sprigs of dill and chopped dill for serving
• 12 sprigs of parsley
• 6 sprigs of thyme
• 2 bay leaves
• 1 wide strip of lemon zest
• 0.5 cups heavy cream
• Chopped chives, for serving

Preparation:

1. Pour the clam juice into a medium microwave-safe bowl and microwave for 5 minutes until very hot.
2. Meanwhile, place the potatoes, carrots, celery, onion, and garlic in a 6-quart slow cooker. Tie the dill, parsley, thyme, bay leaf, and lemon zest together with string and add to the vegetables. Pour the clams into the hot juice; cover and cook on high for 3.5 hours.
3. Season the fish with 1.5 teaspoons of salt and 0.5 teaspoon of pepper. Add the heavy cream to the vegetables in the slow cooker, then partially submerge the salmon in the liquid. Cover and simmer for another 30 minutes.
4. Remove the greens and season the chowder with salt and pepper. Serve with green onions and dill.