Hardwater helpings
These easy-to-make fish dishes will warm up your day on the hardwater
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Perch Bouillabaisse
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
- Place cut vegetables in travel containers, keeping onions separate.
- Mix canned tomato and Clamato juice, and place in travel container.
On the ice
- 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.
- Next add Clamato and tomato mixture and lemon juice, then season with salt and pepper.
- Bring mixture to a simmer; add perch fillets, stir gently, cover and reduce heat to low. Cook for 10 minutes.
- Sprinkle with parsley and serve with grilled crusty bread.