 Quiaude made with turbot | |
| Alternative names | Kiaude, tchaude, tiasude, quiaule |
|---|---|
| Type | Fish soup Chowder |
| Course | Entrée, Main course |
| Place of origin | Quebec |
| Main ingredients | White fish parts (usually cod), lard, potatoes, flour |
Quiaude is a thick fish soup or chowder traditionally concocted in Gaspésie and sometimes other parts of Maritime Quebec. It came about because of the region's history of commercial fishing.