Is there anything tastier than fresh fish? I mean, really fresh fish? Here are two flavourful fish feasts you begin at home and finish on the ice once you catch the main ingredient. Both dishes serve four, and you can use any white-fleshed fish. What better way to take off the chill and fuel up for another few hours of hardwater action than with a steaming bowl of fresh fish chowder or stew?
2 tbsp olive oil
1 cup diced onion
1 garlic clove, minced
1 cup diced mushrooms
1 cup diced fennel bulb
1 28-oz tin crushed plum tomatoes
1/2 cup white wine or chicken stock
Salt and pepper, to taste
2 tbsp fresh tarragon leaves (or 1 tsp dried)
Pinch of red pepper flakes
1 1/2 lb fish fillets, cut into one-inch cubes
Heat oil in large, heavy pot. Sauté onions, garlic, mushrooms and fennel for 5 minutes.
Add tomatoes and wine or stock. Cover and simmer for 30 minutes, then season with salt and pepper.
Add tarragon and red pepper flakes, then chill mixture and pack for travelling.
On the Ice:
Bring mixture to a simmer over a gas stove or fire and add fish. Cook uncovered until fish is opaque, usually 5 minutes or less.