Chaudrée De Poisson
This recipe is featured in Nova Scotia Cookery, Then & Now – a cookbook showcasing modern interpretations of heritage Nova Scotia recipes.
“The old recipe was very simple – fish and water and potato, that was it. We gave it a different twist with tarragon and creamy butter and added carrots and different components. But we kept it as a traditional milk-type chowder. We wanted to stay true to Acadian chowder. Smoked bacon added a new dimension.”
Alain Bossé, The Kilted Chef
|2 tbsp (30 ml)||butter|
|1/2 cup (125 ml)||double smoked bacon, finely diced|
|1||medium onion, finely diced|
|2||carrots, peeled, finely diced|
|2||stalks celery, finely diced|
|1 tbsp (15 ml)||fresh tarragon|
|4 cups (1 litre)||fish stock|
|2 cups (500 ml)||diced potatoes|
|2 cups (500ml)||2% milk|
|1 1/2 cups (354 ml can)||evaporated milk|
|3||large haddock filets, cut into 1 inch (2.5 cm) pieces|
salt and pepper
- Melt butter in a soup pot, sauté bacon until it just starts to crisp. Set aside. Sauté onion, carrots, and celery in butter-bacon fat until soft.
- Add tarragon, fish stock, and potatoes; cook until potatoes are tender.
- Add reserved bacon, evaporated milk, and haddock, cook over medium low gently poaching the fish. Season with salt and pepper.
Local Source Guide
Bacon: Meadowbrook Meat Market or The Pork Shop.
Local Produce: Noggins Corner Farm Market, Stirling Fruit Farms, Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.
Local Seafood: Evan’s Seafood & Restaurant, Arichat Seafood Market, Clearwater Seafoods Ltd. or Fishermen’s Market
Recipe provided by: Alain Bosse, The Kilted Chef