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
• ½ tsp dried thyme leaves
• ½ tsp cayenne pepper
• 1 bay leaf
• ½ 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
• 1½ lbs salmon fillets, skin removed and cut into 1-inch pieces
• ½ cup whipping (35%) cream
• ¼ cup Pernod, optional
• ½ cup finely chopped chives

In a Dutch oven, heat oil over medium heat for 30 seconds. Add pancetta and cook, stirring, until it begins to brown, about 3 minutes. (If you’re using bacon, cook until crisp and drain off all but 1 tablespoon fat from pan before proceeding with recipe.)

Reduce heat to medium. Add leeks and cook, stirring, until softened, about 5 minutes. Add thyme, cayenne, bay leaf and salt and cook, stirring, for 1 minute. Add wine, bring to boil and boil until reduced by half, about 5 minutes. Add stock and corn and return to a boil. Stir in quinoa. Reduce heat to low. Cover and cook until quinoa is almost tender, about 15 minutes.

Add salmon and simmer until opaque and flakes easily with a fork, about 6 minutes. Stir in whipping cream and cook until heated through, about 2 minutes. Stir in Pernod, if using. Garnish with chives.