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
to taste
salt and pepper


  1. 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.
  2. Add tarragon, fish stock, and potatoes; cook until potatoes are tender.
  3. 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 MarketStirling Fruit FarmsMasstown 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

For more heritage recipes: Nova Scotia Public Archives Recipe Collection
Nova Scotia Cookery, Then & Now is  presented by: Select Nova Scotia and Nova Scotia Public Archives

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