Prep time: 30 min
Cook time: 30 min
- 4 x 5oz pieces of lingcod (skin on, bones removed) from your local Fisherman’s Market
- 1 tbsp flour, 2 tsp old bay or other seafood seasonings (for coating)
- 2lbs white or yellow potatoes, skin on, sliced on mandolin very thin
- 1 large leek, sliced
- 1 yellow onion, small diced
- 3 cloves of garlic, finely chopped
- 1 ear of corn, shucked and stripped of kernels (roughly 1 cup of kernels if using frozen or canned)
- 1 ½ cups chicken stock (can sub for vegetable stock)
- ½ cup of milk (or unsweetened non-dairy equivalent)
- 2 tbsp chopped chives
- 1 tbsp dried parsley
- ½ tsp paprika
- Dash of Worcestershire
- 1 tbsp apple cider or white wine vinegar
- Black pepper and salt to taste
- Prepare the veggies according to the instructions above. Having all veggies prepped and separated makes cooking easier as we add the ingredients in a specific order.
- Prepare the fish by mixing flour and seasoning, patting the fish dry and coating the flesh side in a light dusting of the seasoning mixture. Set aside.
- Start the soup: to a medium stock pot on medium-low heat, add a generous pour of olive oil. Once warm, add garlic, onion and leeks and sauté until semi-translucent. Add in chives, parsley, paprika, pepper and salt and stir until fragrant, then add in chicken stock. Add potatoes to pot and cover, bring to a simmer and allow to cook for 15 minutes until potatoes are tender.
- In a separate non-stick skillet over medium heat, heat your cooking oil of choice and once the pan and oil are hot, add your lingcod, flesh side down, to your pan and sear for 3 minutes undisturbed. With a fish turner or spatula, gently flip over to the skin side and allow to cook, lowering the temperature to medium-low, for about 7-10 minutes depending on the thickness of the fillet. Once cooked, remove from heat and set aside.
- Add the corn, milk, Worcestershire, and vinegar to the pot of soup. Taste and adjust as necessary with salt and pepper.
- Ladle soup into a large soup bowl. Using your turner, lift the lingcod off of its skin and place it in the center of each person’s bowl and enjoy with a dinner roll.
This recipe was created by Chef Jessi, Kelowna store manager, 2022.
Though she’s traded her chef knives for fillet knives, Chef Jessi is excited to continue sharing new ways of bringing restaurant-quality dishes to your home kitchen using ingredients from the Fisherman’s Market.
A savoury blend with rosemary and garlic. Jerry was famous for cooking the perfect roast and this spice was his go-to secret for complimenting all the juicy flavour from the meat. This spice is not only great on any cut of steak, but it also goes perfectly with nearly every veggie dish.
Fisherman’s Market Recommendation: Whatever fish dish you’re cooking up No Bull is excellent for the additions. Add it into the olive oil on your roasted potatoes or with the butter for your corn on the cob. It is the most versatile and used spice in the pantry.
Jerry’s spices are free of MSG, Gluten, soy, nuts, dairy, eggs, mustard, dyes, colours, artificial flavours and fillers.