Soupe de Poisson Gaspésienne
A milky chowder of white fish, potato and onion, thickened only by the potatoes themselves.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 330 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 330 kcal
- fat
- 13 g
- carbs
- 28 g
- protein
- 25 g
- calories
- 330
Instructions
- 1
Render the salt pork in the pot, then soften the onion in the fat.
- 2
Add the potatoes, bay leaf and just enough water to cover, and simmer until nearly tender.
- 3
Lay the fish on top and simmer gently for 6-8 minutes until it flakes.
- 4
Pour in the milk and heat without boiling.
- 5
Add the butter, season with pepper and salt to taste.
- 6
Rest off the heat for 10 minutes so the flavours settle, then serve.
Chef's tips
Never boil after the milk goes in or the chowder will split.
Ingredient substitutions
- cod fillet → haddock or pollock
Storage
Keeps 2 days refrigerated; reheat gently without boiling.
Common mistakes to avoid
- •Stirring hard and breaking the fish to shreds
Serving suggestions
Cooked Soupe de Poisson Gaspésienne?
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