Northern Fish Soup with Potatoes
A light broth-based fish soup with potatoes, carrots and onion, made with whatever river fish is on hand along the Mackenzie Valley.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 5
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •large pot
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 6 g
- carbs
- 20 g
- protein
- 18 g
- calories
- 210
Instructions
- 1
Bring water or stock to a boil in a large pot with the bay leaf.
- 2
Add onion, carrot and potato and simmer for 15 minutes until vegetables are nearly tender.
- 3
Add the fish chunks and simmer gently for 8-10 minutes until cooked through.
- 4
Season with salt and pepper.
- 5
Remove the bay leaf and ladle into bowls.
- 6
Garnish with fresh parsley if using.
Chef's tips
Cut the fish into even chunks so it cooks through at the same rate without falling apart.
Ingredient substitutions
- pickerel → cod or haddock
Storage
Refrigerate in a sealed container for up to 2 days.
Reheating
Reheat gently on the stovetop, being careful not to boil the fish further.
Common mistakes to avoid
- •Adding fish too early and overcooking it
- •Under-seasoning a broth-based soup
Serving suggestions
Cooked Northern Fish Soup with Potatoes?
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