Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 pound smoked steelhead trout (or smoked salmon), skin and bones removed, flaked into 1/2 inch pieces
• 2 (15.5-ounce) cans Great Northern Beans (use liquid)
• 2 (15.5-ounce) cans cannellini beans, rinsed
• 1 (14.5-ounce) can chicken broth
• 2 Anaheim peppers (braised, then seeds and skin removed), diced
• 1 teaspoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon dried oregano
• 1 tablespoon lemon pepper seasoning
• 1 quart heavy whipping cream

Heat olive oil in a large pot over medium heat. Sauté onion, celery, and garlic into the hot oil until tender. Add smoked steelhead, Great Northern beans, cannellini beans, chicken broth, Anaheim peppers, cumin, coriander, oregano, and lemon pepper into the pot. Bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes. Stir in the whipping cream. Simmer until the whipping cream is hot, but do not boil. *Smoked salmon can also be used.