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

To Finish

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)



  1. In a large pot, melt butter and add Base vegetables and bay leaf (set aside potato to add later).
  2. Sweat vegetables, 6-8 min on medium heat, then add white wine.
  3. Reduce wine by two thirds, then add cream and stock.
  4. Bring to a boil, then reduce heat. Simmer 30-35 min.
  5. Add potatoes and cook until just tender, about 12 min.
  6. Remove bay leaf and puree remaining ingredients in blender until smooth.

To Finish

  1. Add the finely diced potatoes, celery root and fennel to the base and simmer 20 min, or until just cooked.
  2. Add cod and celery and cook 5 min on low heat. Remove pot from heat.
  3. Stir in herbs and shrimp, let stand 5 min. 
  4. Add salt, to taste, and garnish with cracked black pepper.
  5. Serve with crusty bread or saltines.


Recipe by Taylor McMeekin
Photography by Rick O’Brien

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