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Lake Fish Chowder from the 48th Parallel

Chef Gino Côté, Le Chat’O resto-bar-café, Hôtel des Eskers, Amos

8 portions

Preparation and cooking time: 30 to 45 minutes


6 cups of water

200 g of burbot – Poissonnerie Témis

200 g of whitefish fillet – Poissonnerie Témis

200 g of pike fillet

1 cup of white wine – Domaine des Ducs

100 g of carrot, finely diced – Ferme ValJack

100 g of celery, diced

1 tablespoon of leek, chopped

2 potatoes, medium, diced – Ferme Lunick

A dash of garlic, chopped – La Vraie Ferme

A few leaves of basil, chopped – Néoferme d’la turlute

A pinch of dried chervil

2 tablespoons of fresh dill weed

salt and pepper to taste

1/8 cup of cornstarch, diluted

3 teaspoons of 35 % cream – La Vache à Maillotte


  • To prepare the fumet: poach the fish, in the water and white wine mixture, 4 to 5 minutes.
  • Remove the fish from the casserole, cut in big chunks and set aside.
  • Add all the vegetables to the fish fumet.
  • Add the herbs, salt, pepper and chopped garlic.
  • Cook until the vegetables are tender.
  • Add the cornstarch and cook a few minutes.
  • Add the 35% cream, and check the seasoning.
  • Divide the pieces of fish into 8 portions and top with the chowder preparation.


Many products grown regionally are available at IGA stores in Abitibi-Témiscamingue. For more information on the products used in the recipes, consult the book: Tout l’monde à table! | À la découverte des produits régionaux Abitibi-Témiscamingue », 2009, Origine Nord-Ouest.