Salmon Chowder

1/4 cup olive oil
1 bunch green onions, chopped
1 or 2 cloves garlic, crushed
  1/2 cup slice or chopped celery
1 quart fish stock (canned clam juice)
1 28 oz can tomatoes with basil
Handful chopped celery leaves
1 Tbl basil
1 Tbl oregano
1 bay leaf
1 Tbl lemon juice
salt and pepper
2 cups left-over cooked salmon

In a large soup pot heat the olive oil over medium heat.  Add the onions, garlic, and celery.  Stir and cook until the onions are limp.  Add the fish stock, tomatoes, celery leaves, basil, oregano, bay leaf, lemon juice, salt, and pepper.  Bring all to a boil, and simmer for 15 minutes.
    Add the cooked salmon, stir, and simmer for a few minutes.  Serve in large heated soup bowls.
By Chef David Lesh, Gustavus Inn Alaska - from Country Inn and Bed & Breakfast Cookbook, which Renee Boone gave me when I was babysitting for Michael and Nikki. in the early 1990s.