Fish soups to warm the stomach

Newfoundland Oyster Soup


1 cup milk
8 oysters
2 Tbsp soda cracker crumbs
¼ tsp. salt
1 Tbsp butter
A touch of pepper


Scald the milk in saucepan. And then add the cracker crumbs and seasoning.
Followed by the butter and oyster. When the butter is melted the oysters will be done.

New Brunswick Fish Chowder


½ cup margarine
1 cup chopped white onion
½ cup diced celery
½ a green pepper, minced
½ red pepper, minced
1 cup diced potatoes
1 ½ cup boiling water
1½ tsp salt
1 tsp pepper
1 bay leaf
2 pounds of fish, cut into bite size portions
2 cups evaporated milk
1 tsp sugar
Fresh ground pepper to taste
Fresh parsley, chopped


Melt margarine in large saucepan. Add onions celery and peppers; sauté until soft. Add potatoes, boiling water, salt, pepper and bay leaf. Cover and cook until potato is just tender. Do not overcook.

Discard bay leaf. Add fish and cook for about 5 minutes (as always until fish starts to flake). Stir in milk and sugar and heat slowly, stirring often, until steaming hot – but not boiling!

Garnish with fresh ground pepper and chopped fresh parsley. This will yield about two litres.

Cape Breton Lobster Chowder


2 medium white onions, chopped
¼ cup butter
2 medium potatoes, sliced
2 cups boiling water
2 cups lobster meat
2 cups milk, heated
1½ tsp salt
Pepper to taste


In a saucepan cook onions in butter until tender. Add potatoes and water. Simmer and cover for 15 minutes or until potatoes are tender. Add the lobster meat (cut into bite-sized pieces) heated milk and seasoning.

Serve with warm biscuits or rolls. Serves five hungry souls.

Quebec Fish Chowder


1 Tbsp butter
1 medium white onion, sliced thin
½ cup diced celery
4 strips bacon, cut in small pieces
2 cups diced potatoes
½ cup diced carrots
2 cups boiling water
½ tsp salt
½ tsp pepper
½ tsp tarragon
2 pounds of salmon (or other fish)
2 cups milk


Melt butter in large saucepan and cook onions, celery and bacon until tender. Add potatoes, carrots, water, salt, pepper, tarragon. Cover and simmer for about 20 minutes, until vegetables are tender. Add fish (cut into bite size pieces) and cook for another 10 minutes. Add milk. Reheat, but do not boil.

Ontario Chowder

If you are using saltwater fish instead of local, freshwater fish, it is suggested you put your skinned fillet in water for about 10 hours, changing the water a number of times. By this time you should be able to flake the fillet with a fork. Personally I would never use farm-raised fish in any fish recipe.


2 Tbsp butter
½ cup diced celery
½ cup diced white onions
¼ cup diced green pepper
1 small can of cream of tomato soup
2 Tbsp tomato paste
¼ cup tomato catsup
one 20 ounce can of tomatoes
2 cups fish stock
1 tsp tarragon
2 large diced potatoes
2 pounds of fish filet, cleaned and skinned
½ tsp Tabasco sauce


Heat the butter in Dutch oven and sauté the celery, onion and pepper until onion are translucent.

Add the rest of the ingredients with the exception of the fish and Tabasco. Boil for 10 minutes. Taste for seasoning and remove spice bag with respect to your taste. Add fish and Tabasco sauce and simmer for another 15 minutes. Finally garnish with a dab of horseradish sauce.

Gather five of your fishing buddies and toast to your finest fishing poles.

A suggestion on cooking fish

Never overcook any fish. Once you are able to flake the fish, it is at its best to eat. Overcooking a fish is a waste of that enjoyable fishing trip and an insult to the elegance of taste of every fish that swims.

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