The traditional island gibelotte
You have to go back to 1926 to find origins of this dish which has become the specialty of the Sorel-Tracy region. At that time, Berthe Beauchemin, a woman who is said to be as legendary in the islands as the Survenant himself, was one of the first to sell this dish.
In the beginning, it was made with salt pork, potatoes, salt, pepper and waterfowl, a type of duck. The recipe was modified about 10 years later due to a law prohibiting the consumption of waterfowl. This is why catfish (and perch in some places) is now used in the recipe. Over time, other ingredients were added, including corn, tomatoes, carrots and onions.
Despite the variations, the recipe is still enjoyed by local people and makes visitors curious.
This certainly explains the success of the Gibelotte Festival that has been held annually for over 30 years!
Many restaurants in the area proudly serve the traditional island gibelotte :
- 1 pound (450-g) salt pork, chopped, sliced
- 4 Spanish onions, chopped
- 6 cups (1.5 l) chicken stock
- 6 cups (1.5 l) beef stock
- 4 pounds (1.8 kg) potatoes, diced
- 1/2 cup (125 ml) tomato paste
- 1/2 cup (125 ml) condensed tomato soup
- 2 cups(500 ml) round tomatoes, peeled
- 2 cups (500 ml) corn kernels
- 1-3/4 cups (435 ml) wax beans
- 1 cup (250 ml) peas
- 3 sliced carrots
- Salt and pepper
- Bay leaf, thyme, parsley, basil and celery salt (to taste)
- 3 pounds (1.2 kg) perch or catfish fillets
- Rinse the salt pork with cold water and brown in a 10-litre pot (40 cups).
- Add the onions and let them cook until they are transparent.
- Add the potatoes, carrots, stocks and spices and let cook 10 to 12 minutes.
- Add the tomato paste, tomato soup, tomatoes, corn, beans and peas and simmer for 2 hours.
- Add the fish fillets. Some people prefer to place the fillets in cheesecloth and then put them in the pot.
- Cook 15 minutes.
- Serve sliced Spanish onions, crusty bread and some good wine with the fried perch fillets.
Top of page