2 oz extra-virgin olive oil
2 medium-sized potatoes, peeled and diced
2 cups sliced cremini mushrooms
3 leeks, sliced
18 oz Sauvignon Blanc
5 garlic cloves, pressed
1 pint plain Greek yogurt
1 pint half-and-half
40 oz fish stock
juice from two fresh lemons
6 Roma tomatoes, diced and drained
1 oz fresh dill, chopped
3 oz fresh parsley, finely chopped
2 lb king salmon, cut into three-quarter inch cubes
Put the olive oil and potatoes in a large pot and warm over a medium heat for several minutes. Add the mushrooms and leeks and continue heating for another several minutes.
Add the wine and garlic, and simmer until most of the liquid is gone.
Lower heat a bit, and add the yogurt, half-and-half, fish stock, lemon juice, tomatoes, dill and most of the parsley (saving some to use as a garnish). Once all the ingredients are warm, add the salmon and simmer for several minutes until the fish is just cooked.
Serve in small bowls, topping with a drizzle of half-and-half and then a sprinkle of parsley as garnish.
Serves 10-12 as a first course.