Chuck and the First Peoples' Kitchen

Fish Soup

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  • 4 tablespoons unsalted butter
  • 1 small onion, chopped
  • 2 sticks celery, chopped
  • ½ leek, sliced thin
  • 2 fat cloves garlic, smashed and chopped
  • 3 tablespoons all-purpose flour
  • 1 medium Yukon Gold potato, peeled and chopped 
  • 1 sprig fresh thyme
  • ½ teaspoon kosher salt
  • 1½ L fish stock
  • 2 cups 35% cooking cream
  • 350 g codfish, cubed


  1. Put a large pot over medium high heat and add the butter.
  2. Once the butter has melted and is bubbling, add the onions and cook for 1-2 minutes, stirring often.
  3. Add the celery, leeks, and garlic, and cook for another 1-2 minutes.
  4. Turn the heat down to medium low and add the flour and cook for 3-4 minutes, stirring constantly.
  5. Add the potato, thyme, salt, fish stock, and cream, turn the heat up to high and bring everything to a boil. Once it has boiled, turn the heat down to low and simmer for 15-20 minutes, until the potatoes have softened.
  6. Finally add the cubed codfish and cook for another 4-5 minutes and serve.