Ice-fishing Friday: 4 fantastic fish feasts you can make on the ice

100 Acre Woods Photography

Hardwater helpings

These easy-to-make fish dishes will warm up your day on the hardwater

Perch Bouillabaisse

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

  • 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.
Cameron Tait

Cameron Tait

A culinary arts instructor at Winnipeg’s Paterson Globalfoods Institute, hunter and angler, Cameron Tait is Outdoor Canada's Table Fare game recipe contributor. The dishes are photographed by 100 Acre Woods Photography.

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