Entree: Canada – Northern Canada (Nunavut) – Fish Head Soup

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr

Total 1 hr 40 min

Ingredients

- 3–4 Arctic char or lake whitefish heads, about 1.5 lb (700 g) total
- 1 lb (450 g) char or whitefish fillets, cut into 1-inch (2.5 cm) pieces
- 10 cups (2.4 L) cold water
- 2 tbsp (30 ml) vegetable oil or rendered seal oil (optional for flavor)
- 2 tbsp (30 ml) butter (optional)
- 2 medium onions, diced, about 8 oz (225 g)
- 3 medium carrots, peeled and sliced, about 10 oz (280 g)
- 2 medium Yukon Gold potatoes, peeled and diced, about 1 lb (450 g)
- 1 small rutabaga or turnip, peeled and diced, about 8 oz (225 g)
- 2 stalks celery, sliced, about 3 oz (85 g)
- 1/4 cup (5 g) dried kelp or other local dried seaweed, rehydrated and chopped
- 1/2 cup (100 g) pearl barley (optional for extra starch)
- 2 bay leaves
- 8 whole black peppercorns
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) dried arctic thyme or regular dried thyme
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) fresh dill, chopped
- 3 green onions, thinly sliced, about 1 oz (30 g)
- 2 tbsp (30 ml) fresh lemon juice or vinegar (optional, to brighten)
- 2 tbsp (8 g) fresh parsley, chopped (optional garnish)

Instructions

Short Description:
A hearty Northern Canadian fish soup built from the heads of Arctic char or whitefish, simmered into a clear, savory broth with root vegetables, local seaweed, and bright herbs to make a warming main-course meal.

Regional Notes:
This Nunavut variation centers on the heads of Arctic fish (char or whitefish) to make a rich, fish-forward broth and incorporates coastal seaweed and arctic herbs where available. It is simpler and more seafood-forward than southern chowders, with emphasis on clear stock, root vegetables common in the North, and the use of every harvestable part of the fish.

1. Rinse fish heads thoroughly under cold water. If present, remove gills and any heavy blood clots (these can make the broth bitter). Pat heads dry.
2. In a large stockpot, heat oil (and butter if using) over medium heat. Add diced onions and celery and cook until softened, about 4–5 minutes.
3. Add the fish heads to the pot and pour in 10 cups (2.4 L) cold water. Bring just to a simmer over medium-high heat — avoid a rolling boil. Skim any foam or scum that rises to the surface for a clear broth.
4. Add bay leaves, whole peppercorns, 1 tsp (6 g) salt, dried thyme, and rehydrated chopped kelp. Reduce heat to low and gently simmer, uncovered, for 30–40 minutes to extract flavor from the heads.
5. While the heads simmer, if using pearl barley, rinse it and set aside. Peel and chop carrots, potatoes, and rutabaga.
6. After simmering, carefully strain the broth through a fine-mesh sieve into a clean pot or large bowl, discarding solids (reserve any meat you can pick from the heads and set aside). Return the clear broth to the stockpot.
7. Add the carrots, potatoes, rutabaga, and pearl barley (if using) to the strained broth. Simmer until the root vegetables and barley are tender, about 15–25 minutes depending on size.
8. Meanwhile, pick any usable meat from the fish heads you set aside and flake it into bite-sized pieces. Add the flaked head meat and the cut fillet pieces to the pot in the last 6–8 minutes of cooking so the fillets cook through but remain tender.
9. Stir in the chopped dill and sliced green onions, and season with ground black pepper and additional salt to taste. If using, add lemon juice or vinegar to brighten the flavors and chopped parsley just before serving.
10. Ladle the soup into bowls, making sure each serving has a mix of fish, vegetables, and broth. Serve hot with bannock or flatbread if desired.