Ice-fishing Friday: 4 hearty & delicious fish and game lunches to enjoy on the ice

MARITIME STEW

Serves 4

• ¼ cup butter
• ½ yellow onion, diced
• 2 cloves garlic, chopped
• 3 russet potatoes, peeled and diced
• 2 carrots, sliced
• 3 tbsp flour
• 700 ml chicken stock, warmed
• 1 red pepper, diced
• 500 ml heavy cream
• 8 oz salmon or trout fillet, cut into one-inch cubes
• 8 oz walleye fillet, cut into one-inch cubes
• Pinch chili flakes
• 1 tsp kosher salt

GARNISH

• Juice and zest from ½ lemon
• 1 tsp chopped dill

1. In a large, heavy-bottomed pot over medium heat, add the butter, onion, garlic and potatoes; cook for 5 minutes.
2. Add flour to vegetables and combine completely, then reduce heat to low and cook for two minutes. Add warmed stock, and whisk to prevent clumps.
3. Add remaining ingredients, bring to a simmer, cover and reduce heat to low for 30 minutes. Adjust seasoning if needed, garnish with lemon and dill and serve in bowls.