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Health Canada
Smoked fish and white hominy corn soup
This Indigenous-inspired simple soup brings together fresh smoked fish and flavourful foraged ingredients. White hominy corn is one of many varieties of corn. It is larger and does not overcook in water, which makes it ideal to use in soups.
Ingredients
ServingsOriginal: Serves 4
- sunflower oil20 mL (1 ½ tbsp)
- wild or commercial leeks, finely chopped125 mL (½ cup)
- fresh sage, chopped15 mL (1 tbsp)
- fresh mint, chopped15 mL (1 tbsp)
- smoked fish fillets4 (about 200 g)
- maple syrup, divided30 mL (2 tbsp)
- water1.5-2 L (6-8 cups)
- white hominy corn1 ½ cans (1 ½ x 540mL/19 oz)
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
In a large soup pot, heat oil over medium heat. Sauté leeks, sage, and mint for 2 minutes or until tender.
Add smoked fish, 15 mL (1 tbsp) maple syrup, and enough water to cover by about 7.5 cm (3 inches). Bring to a boil, then reduce heat to low. Simmer for 30 minutes.
Drain and rinse hominy and stir into soup. Season with 15 mL (1 tbsp) maple syrup.
