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Smoked Trout Hodge Podge

Serves 6 to 8


    Hodge Podge is a traditional Nova Scotian soup and a staple at summer potlucks. It’s made with seasonal whole baby vegetables from the garden so feel free to change things up to make your own variation depending on what is in season. Adding smoked trout gives it hardiness and complexity. Sometimes I include a version of this on the menu at Halifax or Coast Kitchen using smaller vegetables and finishing the soup with a creamier broth. To avoid disappointing guests at the restaurant who are looking for the traditional Nova Scotian dish, the name is changed to Smoked Trout Chowder.


    This recipe is very forgiving. It’s equally delicious whether made directly over an open fire or on a kitchen stove.


    Smoked Trout Hodge Podge


      Special equipment: cast-iron dutch oven and open fire (optional)
      • 4–5 cloves fresh garlic
      • 2 c baby onions
      • 3 c new potatoes
      • 12–15 baby carrots
      • 1 c wax beans
      • 1 c fresh peas
      • 1 c snap peas
      • 1/2 bunch fresh dill
      • 2 c smoked trout
      • 4 bay leaves
      • 3–5 sprigs of fresh thyme
      • 1 l chicken or vegetable stock
      • 1 l half-and-half sea salt and black pepper, to taste
      • 1/8 lb butter



      Prep the vegetables: crush and rough mince the garlic; cut the baby onions (pearl or cipollini) in quarters or halves; if potatoes are not small, cut in half; cut baby carrots in half; cut wax beans (yellow and green) into 1-inch pieces; shuck the peas; remove the string from the snap peas; and roughly chop the fresh dill, stems included. Break up the smoked trout into medium bite-sized pieces.


      If you’re cooking over an open fire, let it burn down to a nice bed of coals. Add the garlic, onions, bay leaves, thyme, stock, and half-and-half to your cast-iron dutch oven and place on the coals (or medium heat on your stove). Add about a teaspoon of salt and a couple grinds of pepper to the pot. Once it simmers add the potatoes, carrots, and wax beans. Continue to cook for another 10 to 15 minutes and then add the peas, snap peas, smoked trout, and butter. Let it cook for another 15 minutes, then check to see if the potatoes are tender. Season with salt and pepper to taste. Top the soup with chopped fresh dill just before serving.



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