Dairy Free Salmon Chowder

1 tbsp olive oil
1 onion, finely chopped
2 carrots, peeled and diced
1 head fennel, trimmed and diced, reserve fonds for garnish
2 celery stalks, chopped
6 cups fish stock
A handful of new potatoes, boiled and lightly mashed, to thicken the chowder
1 cup salmon pulled from bones, optional
salt and pepper
a splash of Pernod, optional

1. Sauté vegetables in large pot until softened.
2. Add fish stock and stir in potato. Bring to a boil then cover and reduce heat to a simmer. Add reserved salmon.
3. Season with salt and pepper as needed.
4. Serve sprinkled with chopped fennel fronds.

This will warm you to your core on a cold winter night. Enjoy!