Cod with Fireweed Persillade
Different types of cod fish are caught across coastal regions of Canada, and have been a resource of crucial importance to Indigenous peoples. While it is a source of nutrients, cod 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 the head is where real strength lies. Smoked or dried fish is great for traveling or snacks.
In this dish, the cod is served with a fireweed persillade. Traditionally, persillade is a French mixture of chopped parsley and garlic blended with olive oil, vinegar, or lemon juice. In this recipe, fireweed is combined with breadcrumbs, minced garlic, parsley, olive oil, and beet juice adding an Indigenous-inspired twist to a classic persilliade.
Fireweed grows from June to September and has a slightly sweet flavour. It has many traditional uses, ranging from food to medicine. Gwich’in people have used fireweed to help treat bee stings, aches, and arthritis.
Teetlit Gwich’in Language Lesson
Fish | Luk
INDIGENOUS PRODUCT FEATURE
For this recipe, the fireweed was sourced from Boreal Heartland, an Indigenous-owned and operated company that sustainably harvests products from boreal forest plants.
"Growing up and travelling throughout the Northwest Territories, fireweed was something I always saw. Its vibrant colour was easy to spot as we boated up the Peel River or drove on the Dempster Highway. This plant generally grows after forest fires or in disturbed areas. It's a great reminder from the land that we can create beauty out of a hard environment."
- Chef Stephanie
Meet The Chef
Steph Baryluk
Chef Steph Baryluk, a proud Teetl’it Gwich’in from Teetl’it Zheh (Fort McPherson), Treaty 11 Territory, draws deep inspiration from her Arctic upbringing, where hunting, fishing, and land stewardship shaped her connection to food and cultural heritage.
With more than 10 years of experience as a Red Seal Indigenous Chef, Steph is passionate about preserving and sharing Indigenous culinary traditions through education, culinary training, and community engagement.
Named one of Canada's Top 100 Most Powerful Women in 2024 and a recipient of the WXN Food Industry Award, Chef Steph is a leader in advancing Indigenous food systems. From community kitchens to the global stage, she combines her culinary expertise with advocacy to inspire future generations while promoting sustainability and celebrating Indigenous cultural heritage.
EXPLORE MORE ROOTED DISHES
