Feature Recipe: Haa’guu Jaam - Halibut Soup

Umami-rich and sophisticated, this delightfully versatile seafood soup will satisfy anyone seeking springtime comfort food.

Easily amended to any seafood lover's preference, you can prepare this recipe using clam nectar, miso broth or even water. For added depth and unforgettable flavour, we suggest using Executive Chef Kil Tlaa'sgaa’s Haida Gwaii Dashi. Scroll down to learn how to make this distinctly local soup stock.

Haa’guu Jaam Halibut Soup

Consider the variations Chef Kil Tlaa'sgaa suggests below to make this warming umami-packed soup your own!

The following recipe serves 4-6 comfortably… or two hungry XaaydaGa Haidas.

INGREDIENTS:

• 750g Fresh Halibut

• 250g Half-Dried Halibut

• 1 Small Onion

• 2-3 Potatoes; Russet or Yukon Gold*

• 25g Seaweed

• 1.5L Water or Haida Gwaii Dashi

• Salt; to taste

• Rice; Long Grain, Basmati - or your favourite.

• Oolican Oil

INSTRUCTIONS:

1. Cook rice as directed, set aside.

2. Dice onion, potatoes and dried halibut to the desired size.

3. Set aside the fresh halibut and seaweed. Add all remaining ingredients to a large stockpot.

4. Bring stockpot contents to a simmer, and let ride 10-12 minutes until potatoes are tender.

5. Add reserved fresh halibut, and simmer gently until just cooked through.

6. Crumple seaweed and add to the pot with a tablespoon of Oolican oil.

7. Dish up immediately - serve atop rice or with it alongside.

* Chef’s note: Try fingerlings if you want to use a commercially available spud that is most similar to the Haida potato.

HAIDA GWAII DASHI

Haida Gwaii Dashi can be used instead of water for recipes needing an extra layer of smoky seafood flavour!

INGREDIENTS:

• 1kg Smoked Fish Bones

• 500g Kombu (or Haida Gwaii kelp)

• 6-8L Water

INSTRUCTIONS:

1. Add water to a large stockpot and bring to a simmer. Add smoked bones and reduce heat to almost a standstill (but not off) - be careful not to boil.

2. Soak bones for 30-35 minutes.

3. Turn off heat, add kelp, submerge and cover for 10-15 minutes.

4. Strain with a fine-mesh strainer.

5. Season with salt, soy or fish sauce to taste. Enjoy promptly or use the Dashi as a base to build a soup or a more complex broth.

Haa’guu Jaam - VARIATIONS + SUBSTITUTIONS

• Consider salmon bellies, heads and collars as a halibut substitute or use both.

• Add or substitute any variety of your preferred seafood. Trying it with clams, prawns, octopus, salmon roe, and/or cod is encouraged.

• Haida Gwaii Dashi is the best choice for deep, rich flavour, but you can also prepare this recipe with clam nectar, miso broth or water.

• Try adding aromatic herbs and vegetables like celery, garlic, fennel, leeks, scallions, chives, tarragon, dill or thyme.

• Substitute soy or fish sauce as a seasoning instead of salt.