This winter, Winnipeg hunter/angler/chef Cameron Tait is sharing four fantastic recipes with Outdoor Canada readers: Whitefish StewCaribbean 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.

Whitefish Stew

Make this stick-to-your-ribs stew 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!

A100 Acre Woods Photography

AT HOME INGREDIENTS

  • 1 tin (398 ml) roasted tomatoes, chopped
  • 1 tin (398 ml) mixed beans
  • 2 cups chopped kale
  • 2 tsp chopped garlic

ON THE ICE INGREDIENTS

  • 10 oz whitefish fillets
  • 1 cup water
  • Pinch kosher salt
  • Pinch black pepper
  • 1 tsp dried dill

AT HOME STEPS

  1. Place tomatoes and beans in a travel container.
  2. Chop kale and garlic and place in a travel container.

ON THE ICE STEPS

  1. Cut fillets into one-inch chunks.
  2. Place tomatoes and beans, along with kale, garlic, water, salt and pepper in a medium-sized pot; stir with a wooden spoon and bring to a simmer.
  3. Add fish, stir gently and let simmer for another 10 minutes. Check seasoning, add dill, then portion out into bowls 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 Acre Woods Photography.