4 fresh-fish feasts you can make right on the ice!

Pike & Chorizo Cataplana

At Home

• 3 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 chorizo sausage, sliced
• Pinch of red pepper flakes
• ½ bulb fennel, thinly sliced
• 1 roasted red pepper (skinned, seeds removed), diced
• 4 Roma tomatoes, seeded, diced
• 1 bay leaf
• 2 cups chicken broth
• ½ cup white wine

On the Ice

• 1 cup Arborio rice
• 1 pike fillet, cut into 4-oz portions
• 8 large shrimp, peeled and deveined
• Kosher salt and paprika, to taste
• 1 lemon
• ¼ cup chopped cilantro

At Home

1. Heat olive oil in a heavy pot over medium heat. Add onion, garlic, chorizo and pepper flakes; sweat for 10 minutes. Add fennel, pepper, tomatoes and bay leaf. Let cook for another 5 minutes, stirring occasionally.
2. Add broth and wine to pot and bring to a boil, then remove from heat. Once cooled, place vegetable mixture in a travel container and chill.

On the Ice

1. On a camping stove, bring vegetable mixture to a boil in a skillet, add in rice and stir to combine. Reduce heat to low and simmer for 15 minute, stirring occasionally.
2. Place pike and shrimp on top of rice and vegetable mixture, then season with salt and paprika. Cover and cook for another 8 to 10 minutes.
3. Squeeze lemon juice overtop and garnish with cilantro.