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.
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!
100 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
- Place tomatoes and beans in a travel container.
- Chop kale and garlic and place in a travel container.
ON THE ICE STEPS
- Cut fillets into one-inch chunks.
- 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.
- 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.