This winter, Winnipeg hunter/angler/chef Cameron Tait is sharing four fantastic recipes with Outdoor Canada readers: Whitefish Stew, Caribbean Trout, Pike Chowder and Coconut Catfish. And even cooler, all these delectable fish dishes can be prepared right on the ice. See them all at www.outdoorcanada.ca/2017IceCooking.
For an ice-fishing feast make this hearty chowder out on the hardwater
Everyone appreciates good food any time, anywhere, and that includes anglers out on the ice. And just a little preparation can turn any boring meal into a delectable experience. To prepare this ice-fishing feast, simply do your prep before you leave home, then once you’re out on the ice cook up your fresh catch with your at-the-ready ingredients. Just a word of warning: This recipe only feeds four anglers, but the aroma is sure to tantalize many others from afar!
100 Acre Woods Photography
AT HOME INGREDIENTS
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 2 parsnips, diced
- 2 potatoes, diced
- 6 strips bacon
ON THE ICE INGREDIENTS
- 2 tbsp canola oil
- 1 tin (398 ml) cream of potato soup
- 398 ml water
- Salt and pepper, to taste
- 2 lb pike fillets
AT HOME STEPS
- Place diced carrots, celery, onion and parsnips in a travel container.
- Boil diced potatoes until soft and place in a separate travel container.
- Cook bacon until crisp, then chop and place in a separate travel container.
ON THE ICE STEPS
- Heat a heavy-bottomed pot on stove or over open fire. Add oil and sauté carrots, celery, onion and parsnips until tender.
- Add potatoes, soup and water to pot and bring to a boil. Season with salt and pepper, and reduce to a simmer.
- Cut pike into one-inch cubes and add to pot. Cover and simmer for 20 minutes, stirring occasionally with a wooden spoon. Check seasoning, top with bacon and serve.
A culinary arts instructor at Winnipeg’s Paterson Globalfoods Institute, hunter and angler Cameron Tait is Outdoor Canada's Table Fare game recipe contributor. His dishes are photographed by 100 Acres Wood Photography.