Northern Fish Soup
A light, broth-based soup of whitefish or trout simmered with root vegetables, a simple everyday dish in Yukon kitchens.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 5
- Difficulty
- Easy
- Calories
- 220 kcal
Equipment
- •large pot
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 7 g
- carbs
- 18 g
- protein
- 20 g
- calories
- 220
Instructions
- 1
Bring stock to a simmer in a large pot with the bay leaf.
- 2
Add onion, carrot, celery and potato, and simmer 12-15 minutes until nearly tender.
- 3
Add fish chunks and simmer gently 5-7 minutes until just cooked through.
- 4
Season with salt and pepper.
- 5
Stir in fresh dill just before serving.
- 6
Remove the bay leaf and ladle into bowls.
Chef's tips
Simmer the soup gently once the fish goes in; a hard boil will break the fillets apart.
Ingredient substitutions
- whitefish → any mild white fish, fresh or frozen
- fresh dill → dried dill, used sparingly
Storage
Refrigerate up to 2 days in a covered container.
Reheating
Reheat gently on the stovetop over low heat.
Common mistakes to avoid
- •Boiling hard once the fish is added
- •Overcooking the fish until it becomes tough
Serving suggestions
Cooked Northern Fish Soup?
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