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Serves 6


2 lb. Canadian whitefish, skinned and boned
1 lb. potatoes, peeled and diced
2 cups half and half cream
1 cup white wine
1 tsp. dill
1 tsp. salt
1 tsp. coarsely ground black pepper
2 inches fresh ginger root, peeled and coarsely chopped
crusty rolls to serve


Put potatoes in a pan. Add cream, white wine, dill, salt, black pepper and ginger root pieces. Simmer gently for 1 hour until thickened.

Cut whitefish into 1 inch cubes. Add fish to potato soup. Simmer gently for 20 minutes until fish is opaque and white. Serve hot with crusty rolls.