Consider the variations Chef Kil Tlaa'sgaa suggests below to make this warming umami-packed soup your own!
The following recipe serves 4-6 comfortably… or two hungry XaaydaGa Haidas.
INGREDIENTS:
750g Fresh Halibut
250g Half-Dried Halibut
1 Small Onion
2-3 Potatoes; Russet or Yukon Gold*
25g Seaweed
1.5L Water or Haida Gwaii Dashi
Salt; to taste
Rice; Long Grain, Basmati - or your favourite.
Oolican Oil
INSTRUCTIONS:
Cook rice as directed, set aside.
Dice onion, potatoes and dried halibut to the desired size.
Set aside the fresh halibut and seaweed. Add all remaining ingredients to a large stockpot.
Bring stockpot contents to a simmer, and let ride 10-12 minutes until potatoes are tender.
Add reserved fresh halibut, and simmer gently until just cooked through.
Crumple seaweed and add to the pot with a tablespoon of Oolican oil.
Dish up immediately - serve atop rice or with it alongside.
* Chef’s note: Try fingerlings if you want to use a commercially available spud that is most similar to the Haida potato.