Sur la table Poached Salmon and Fennel Soup

This is not a baked good, obviously. I got this recipe at a cooking class and have not been able to find it elsewhere online. Perhaps stashed in a cookbook? No idea. My simple paper copy is worn and stained, it's a miracle it hasn't been lost or destroyed. It needs a permanent place of safety. 
I do not like salmon, generally, but this recipe takes the funk out. It's much milder, no strong salmon flavor, very simple and tasty. And healthy. Its main drawback is that it is damn expensive. These are not items I keep around, so when hit Whole Foods (because NO OTHER STORE I've found yet has seafood stock), it's generally about $20 to $25 for the ingredients. However, it's very easy, quick, and takes one pot to cook, so it's a nice splurge now and again.

Sur la Table Poached Salmon and Fennel Soup

Serves 4

1 Tbsp olive oil
2 Leeks, white and light green parts, sliced thin and rinsed
3 oz shitake mushrooms, stemmed and thinly sliced (about a cup)
1 medium fennel bulb, trimmed, cored, halved and sliced (save fronds and chop for garnish)
2 Tbsp minced ginger
1/2 cup dry white wine
1/2 tsp toasted and crushed fennel seeds (or plain, or powdered fennel)
1/4 tsp ground allspice
4 sprigs fresh thyme
4 sprigs flat-leaf parsley
1 tsp sea salt
1/2 tsp ground pepper
4 cups seafood broth
1 lb salmon fillet, skin removed and cut into 1 inch pieces
2 cups spinach, stemmed and roughly chopped
lemon wedges, for serving

In a medium saucepan or Dutch oven (my preference) over medium heat, add oil. Add leeks, mushrooms, fennel, and ginger. Cook until starting to soften, about 3 minutes. Add wine and continue to cook until almost dry, about 5 more minutes. Add fennel seed, allspice, thyme, parsley, salt, pepper, and broth. Bring to a simmer and cook until the fennel is tender, about 10 minutes. Taste and adjust salt and pepper. 
Turn off heat and remove thyme and parsley sprigs with tongs. Add salmon and spinach. Poach fish until just cooked through, about 3 minutes. Use a slotted spoon to divide salmon and veggies between bowl and ladle broth over the top. Garnish with a drizzle of olive oil an fennel fronds, serve with lemon wedges.