For the Fish Stock

¼ Cup coarsely chopped parsnips
½ Cup coarsely chopped carrots
1 Large yellow onion coarsely chopped (approx. ¾ cup)
1 Large potato coarsely chopped (approx. 1 cup)
1 Tsp Salt
6 Whole peppercorns
1 Tbsp chopped parsley stems
1 Bay leaf
3 Celery ribs with leaves
1 Lbs. Fish trimmings (Heads, bones, etc . . .washed)
4 Quarts cold water

For the Soup

½ Cups coarsely chopped carrots
¼ Cup coarsely chopped parsnips
1 Lb. Halibut, Cod or Haddock, boneless and in one piece
1/2 Cup leeks finely sliced, only the white parts
2 Egg yolks
Sea salt & freshly ground pepper to taste
3 Tbsp finely chopped parsley (for garnish)
6 Tbsp sour cream (for garnish)


For the Fish Stock:

Step 1

To prepare the base for this soup, combine the ingredients for the Fish Stock in a 4 – 6 quart stock pot.

Step 2

Bring the ingredients to a boil, turn the heat down to low and simmer for 30 – 40 minutes.

Step 3

Strain the stock you have made through a sieve into a large bowl, press down on the vegetables and fish trimmings to extract any remaining juices before getting rid of them.

Step 4

Wash your stock pot and return the stock to it. Boil the stock rapidly, uncovered, for about 20 minutes until it is reduced to about 6 cups.

Step 5

Strain the reduced stock through the seive once more.

For the Filling

Step 1

Pour your stock into a 6 quart stock pot. Add the carrots, parsnips and fish. Heat to boiling and then lower the heat and simmer uncovered for approximately 10 minutes.

Step 2

Add in the leeks and simmer for another 2 – 3 minutes.

Step 3

Remove your soup from the heat and gently lift out the fish with a slotted spoon and set aside.

Step 4

Beat the egg yolks in a small bowl with a wire whisk, add in about ½ cup of hot soup 1 Tbsp at a time.

Step 5

Add the soup and egg yolk mix back into the soup slowly beating continiously with a whisk.

Step 6

Flake the fish that you have set aside with a fork and add it to the soup.

Step 7

Season to taste with salt and pepper. Do not let the soup return to a boil.

Step 8

Serve garnished with the chopped parsely and 1 Tbsp of sour cream.