Bison Sausage Stuffed Sweet Potato

Whitefish Stew

Background

In this episode, Indigenous Chef Flora Deacon prepares a hearty whitefish stew. According to the Alaska Department of Fish & Game (ADF&G), "Whitefish are the most abundant group of fish north of the Alaska Range, inhabiting almost every type of river and freshwater habitat in this section of Alaska." There are several species, including seven smaller varieties highlighted in ADF&G’s Whitefish Species document.

Chef Flora states this dish is fairly simple, reflecting the kinds of foods she grew up with. One key difference in this recipe, however, is the addition of tomato sauce. Traditionally, tomatoes weren’t included in soups—but in this version, it adds a new depth of flavor that complements the dish nicely.

How to make White Fish Stew

Ingredients

White Fish Stew

  • 2 pounds Broad whitefish

  • 2 slices bacon

  • ½ large onion, diced

  • 1 clove garlic, chopped

  • 2 quarts water

  • 2-3 medium potatoes, diced

  • Salt and pepper, to taste

  • 1/3 cup cornstarch

  • ½ cup tomato sauce

Preparation Instructions

White Fish Stew

  1. Clean the fish, removing the skin and backbone.
  2. Use tweezers to pull out any remaining pin bones.
  3. Cut the fish into 1½-inch cubes and soak in cold water until ready to use.
  4. In a stew pot, fry the bacon and onions together until lightly browned.
  5. Add the garlic and cook for a couple of minutes.
  6. Pour about 2 quarts of water into the stew pot.
  7. Add the potatoes and fish, then cook until the potatoes are tender.
  8. In a small bowl, mix a little water with the cornstarch to create a slurry.
  9. Slowly add the slurry to the simmering soup in a thin stream, stirring constantly until thickened.
  10. Stir in the tomato sauce.
  11. Add salt and pepper to taste. 

Adapted from Tsimshian Indian Island Cookbook, Metlakatla

Notes

  • Good substitutions for broad whitefish include cod, halibut, haddock, tilapia, or sheefish.
  • Turkey bacon can be used in place of regular bacon; since it has less fat, add a little olive oil when cooking.
  • Yukon Gold, white, or red potatoes all work well in this recipe.
  • If cornstarch is not available, make a slurry using ½ cup all-purpose flour and add as needed.
  • Tomato sauce is typically seasoned, but tomato paste can be substituted—just add a little water to reach a sauce-like consistency.

 


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