100 Acre Woods Photography
100 Acre Woods Photography

4 fantastic fishing feasts you can make right on the ice

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Perch Bouillabaisse

Perch
100 Acre Woods Photography

At home

  • ½ yellow onion, diced
  • 1 tsp chopped garlic
  • 1 leek (white part only), sliced
  • 1 carrot, thinly sliced
  • 1 celery stalk, diced
  • ½ fennel bulb, thinly sliced
  • 1 can (398 ml) diced tomatoes
  • ¾ cup Clamato juice

On the ice

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  • 2 tbsp olive oil
  • Juice of one lemon
  • Salt and black pepper, to taste
  • 1 lb perch fillets
  • 2 tbsp chopped flat-leaf parsley

At home

  1. Place cut vegetables in travel containers, keeping onions separate.
  2. Mix canned tomato and Clamato juice, and place in travel container.

On the ice

  1. Heat heavy-bottomed pot over medium-high heat. Add olive oil and sweat onions until soft; add garlic and remaining cut vegetables and sauté until tender.
  2. Next add Clamato and tomato mixture and lemon juice, then season with salt and pepper.
  3. Bring mixture to a simmer; add perch fillets, stir gently, cover and reduce heat to low. Cook for 10 minutes.
  4. Sprinkle with parsley and serve with grilled crusty bread.