- Where To Eat
- Meal Plans
- Covid Updates
- Dining Commons
- Value Packs
- Programs
- Local Food
- Fair Trade
- Sustainability
- Rooted - Indigenous Food Program
- Meet Chef Steph Baryluk
- Rooted Dishes
- Bison Bourguignon
- BBQ Blueberry Salmon Bowl
- Bannock
- Wild Fish Stew with Leeks
- 3 Sisters Soup
- Salmon Cake with Sage Aioli
- Strawberry Honey Sweetgrass Vinaigrette Salad
- Maple Glazed Trout Salad
- Duck Taco with Charred Corn Salsa
- Penne Pasta with Venison Sausage & Dandelion Leaves
- Birch Syrup Raisin Almond Squares
- Grilled Bison Slider with Onion Jam
- Bannock Donut Holes
- Elk Pot Pie
- Braised Rabbit With Fresh Sage
- Creamy Wild Rice Soup with Spruce Tips
- Bannock Taco
- Smoked Juniper Cherry Jam Cheesecake Mousse
- Juniper Berry Rubbed Chicken with Blackberry BBQ Sauce
- Habanero Candied Salmon Salad
- Bison Dhandaii Nilii Pasta
- Food Security
- 51社区黑料Food Ambassadors
- 51社区黑料Roots
- Blog
- Events
- Feedback
- Jobs
- Reading Week Promo
Wild Fish Stew with Leeks
Different types of cod fish are caught across coastal regions of Canada, and have been a resource of crucial importance to Indigenous peoples. It provides them with more than nutrients, it also plays an important role in ceremonial traditions, creating ties between families and individuals. A catch of fresh fish provides a community with immediate subsistence and future trade and sale options, as well as employment. Traditionally no part of the fish was wasted. For example, for the Indigenous people in Central BC, fish heads are considered good for sick people because that's where the real strength lies. Smoked or dried fish is great for traveling or snacks.
This dish can be made with commercially grown leeks, but wild leeks (ramps) are a more traditional alternative that grows wild in the Northeast and Midwest of Canada. Ramps taste in between onion and garlic. Responsible harvesters leave enough stem and leaves in the ground when harvesting. When using wild leeks use the portion that grows above ground.
A wide variety of seafood has long been used for food by coastal people of BC. Over 30 kinds of seafood are harvested from the oceans. Go to the lands and waters to find your first foods. Be active in exercising your right to hunt, fish, harvest, and gather in your territory. Ask elders (traditional knowledge keepers) how to do this in a good way. It will be good for the mind, body and spirit and contribute to a self reliant future.
Meet The Chef
Steph Baryluk
Chef Steph Baryluk created the Rooted Dining Commons and Catering menus at SFU. She is Teetl'it Gwich'in and is from Teetl'it Zheh (Fort McPherson), Treaty 11 Territory located in the Northwest Territories and now resides in Tsawwassen, BC with her husband and two kids. After completing her Red Seal as a Cook she knew she wanted to do more with her Indigenous roots. Chef Steph has hosted cooking classes and speaking engagements in her hometown, at the FAO in Rome, SXSW, and across the Lower Mainland. She also launched her own company, , which is a play on traditional caribou dried meat 鈥楴ilii Gaii鈥� but made with beef. She's excited to share her Indigenous cuisine and stories with the 51社区黑料community.
EXPLORE MORE ROOTED DISHES
