This recipe is part of the Savour Ontario at Home recipe collection curated in Spring 2020. Nearly 50 of Ontario's top chefs and culinary personalities personally prepared and photographed signature recipes to help inspire and support cooks at home.

Established in 2015, The Breakfast Pig opened its doors at 265 Bruce Street in Sault Ste. Marie on June 27, 2015. Now simply known as ‘The Pig’ to their faithful followers, they have become a Sault Ste Marie staple.

“This is a recipe that is near and dear to my heart and one I came up with because I could never waste an ounce of the gorgeous whitefish caught here in our community. I had tail ends and skins left and couldn’t imagine not using this entire fish. The mild but wild taste of the whitefish paired with the luxuriousness of the butter and cream, this dish is a hit every time!”

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PREP30 min
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Cooking1 h 30 min
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Ready in2 h


Fish Stock Ingredients

Chowder Ingredients


Fish Stock Instructions

  1. Step
    To make the fish stock, simply add one onion cut in half, the stems of the parsley you will use in the recipe and skins from your whitefish fillets. If you got your fish whole, add the heads and bones as well.
  2. Step
    Add these items to 10 cups of cold water and heat to a simmer for 30-45 minutes. Do not allow the mixture to come to a full boil and do not cook longer than 45 minutes.
  3. Step
    Strain and set aside. This should yield about 8 cups of stock.

Chowder Instructions

  1. Step
    In a heavy bottomed pot, begin cooking your bacon on medium heat, stirring frequently and slowly rendering the fat. Brown the bacon, but do not crisp, cooking roughly 8-10 minutes. Remove bacon from the pot using a slotted spoon and reserve for later.
  2. Step
    Melt your butter on medium heat. Add in minced garlic and stir continuously until fragrant, about 1 minute. Add in onions and celery. Season with a pinch of salt and white pepper. Cook until soft, about 6 minutes. Add in white wine, dill and thyme. Allow wine to reduce by about half.
  3. Step
    Add potatoes, fish stock, paprika, salt and Old Bay seasoning. Bring to a boil and simmer 10-15 minutes, until potatoes are tender.
  4. Step
    Add in cream and season with a pinch of salt. I really believe in salting at every level, but feel free to cut back to the end if you prefer to add salt to taste. Add whitefish and return the bacon to the pot. Bring everything to a simmer and continue to stir, breaking up the pieces of whitefish.
  5. Step
    Finish with 1/2 of the fresh parsley, lemon juice and zest and hot sauce (if desired). Plate and garnish with remaining parsley and enjoy!

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