Recipe: Queen Charlotte Fish Stew, Provencal Style

Ling cod, halibut cheeks and salmon belly make for a hearty fish stew

Credit: Flickr/kansasphoto

Puree the fish stew to give it a smooth texture

Ling cod, halibut cheeks and salmon belly make for a hearty fish stew

Here’s a savoury taste of chef Ryan Stone’s West Coast cuisine.


  • 1-1/4 cups canola oil

  • 1/2 lb. ling cod, diced

  • 1/2 lb. halibut cheeks, diced

  • 1/4 lb. salmon belly, diced

  • 2 onions, diced

  • 2 fennel bulbs, diced

  • 4 celery stalks, chopped

  • 1/4 lb. butter

  • 7 Tbsp. fennel seeds

  • 1 large pinch saffron threads

  • 2 Tbsp. curry powder

  • 1-1/2 Tbsp. Espelette chili or cayenne powder

  • 1 lb. tomatoes, diced

  • 1 cup white wine

  • 1 russet potato, peeled and diced

  • 8 cups fish or vegetable stock

  • Salt to taste


  1. Heat the canola oil in a large pot.
  2. Pat the halibut and salmon dry on paper towelling, then shallow-fry in the oil.
  3. Once the fish is golden brown, remove it from the pot and set aside to drain in a colander.
  4. Repeat this process with the onions, fennel bulbs and celery, then discard the oil.
  5. Add butter, fennel seeds, saffron and spices to the fish and gently fry them for 1 minute, while scraping the brown bits from the bottom of the pot with a wooden spoon.
  6. Add the tomatoes and return the fried fish and vegetables to the pot.
  7. Add the white wine and allow it to come to a boil, and then add the potato and stock.
  8. Cook at a low simmer, covered, for 1 hour.
  9. Purée the soup until quite smooth with a hand-held blender then pass it through a medium sieve.
  10. Adjust the salt to your liking, and serve.

Recipe courtesy Caren McSherry from the Gourmet Warehouse

Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.