Cool Cuisine For the Winter of 2017: Whitefish Stew

100 Acre Woods Photography

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!

Whitefish Stew
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

  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.

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

Cameron Tait

Cameron Tait

A hunter, angler and Certified Chef du Cuisine, Winnipeg’s Cameron Tait is Outdoor Canada‘s Table Fare game recipe contributor.