¼ cup butter

1 large leek, chopped (both white and tender green parts)

3 medium to large potatoes, peeled and chopped into ½ cubes

1 tsp. salt

1 tsp. black pepper

1 Tbs. curry powder

2 Tbs. flour

2 cups fish stock (substitute clam juice or chicken stock if fish stock is not available)

1, 13.5 oz. can coconut milk

2 cups half and half

2 Tbs. fresh dill, chopped

2, 7.6 oz. packages Gorton’s Garlic and Butter Grilled Fish Fillets, defrosted (or 1 lb. any firm white fish like haddock, halibut, bass, etc…)

1 ½ cups frozen corn kernels


In a 5-6 quart stock pot, melt the butter and sauté the chopped leeks over low heat until soft.  Add the potatoes, salt, pepper, and curry and cook for about 10 minutes over medium heat stirring frequently. Add flour and stir to coat. 


Add fish stock, coconut milk, half and half, and fresh dill to the pot.  Stir to combine and let simmer over medium low heat for 20 minutes stirring frequently, without bringing to a boil, until potatoes are tender. 


Chop the fish into 1“ pieces.  Add fish with its juices and the corn to the pot.  Simmer over low heat for 10 minutes until the fish is cooked through. 


Serve hot with crusty bread for dipping.  Delicious!!  A new twist on an old favorite!


Optional: Also add ½ pound each shrimp (peeled and deveined) and scallops in the last 5 minutes of cooking


This recipe won first place in the Gorton’s Frozen Fish Recipe Contest in 2010!  The challenge was to use Gorton’s Grilled Filets in delish recipe for a new twist on their ‘grilled’ product.



Soups and Chowders

Award Winner