This hearty cream-based soup or stew is popular in Atlantic Canada and every family has their own version. Traditionally it's made with a roux base, but ours is a gluten-free alternative. It's also loaded with fresh herbs and tender Fogo Island cod and shrimp.
2 tbsp butter
1 large white or Spanish onion, diced
1 medium celery root, peeled and diced
2 leeks, white part only, sliced
1/2 bulb fennel, diced
1 tsp white peppercorns
Salt, to season vegetables
1 fresh bay leaf
2 cups dry white wine
1 cup 35% cream
3 L fish stock
2 medium yellow-fleshed potatoes, peeled and diced
1 medium potato, peeled and finely diced
1/2 celery root, finely diced
1/2 bulb fennel, finely diced
4 stalks celery, finely diced
1/2 bunch parsley, finely chopped
1/2 bunch tarragon, finely chopped
1 bunch chives, finely chopped
1 lb cod (partial fillets), diced into 3/4-in pieces
1/2 lb Northern pink shrimp
Black pepper, cracked
Crusty bread or saltines (optional)
- In a large pot, melt butter and add Base vegetables and bay leaf (set aside potato to add later).
- Sweat vegetables, 6-8 min on medium heat, then add white wine.
- Reduce wine by two thirds, then add cream and stock.
- Bring to a boil, then reduce heat. Simmer 30-35 min.
- Add potatoes and cook until just tender, about 12 min.
- Remove bay leaf and puree remaining ingredients in blender until smooth.
- Add the finely diced potatoes, celery root and fennel to the base and simmer 20 min, or until just cooked.
- Add cod and celery and cook 5 min on low heat. Remove pot from heat.
- Stir in herbs and shrimp, let stand 5 min.
- Add salt, to taste, and garnish with cracked black pepper.
- Serve with crusty bread or saltines.
Recipe by Taylor McMeekin
Photography by Rick O’Brien