Recipe: Burbot Boil will spice up your summer with Cajun-inspired flavours

RECIPE & PHOTO BY CAMERON TAIT

For a summer feast to remember, why not enjoy a delicious fish boil after a successful day of burbot fishing? Even better, take the traditional French bouillabaisse to an entire new level with this zesty one-pot creation. Spicy and hearty, this Cajun-style dish will certainly awaken your tastebuds. Serves 4

• 1 entire garlic bulb
• 1 tbsp olive oil
• 1 litre chicken stock
• 1 tsp each smoked paprika, hot Nashville seasoning, and chili powder
• ½ tsp red chilies
• 8 yellow fingerling or creamer potatoes
• 8 baby carrots, peeled and halved
• 2 ears of corn, cut in quarters
• 3 small farmer sausages, sliced
• 1 lemon, thickly sliced
• 2 8oz burbot fillets, cut into 2″ chunks
• Kosher salt, to taste

1. Preheat oven to 350°F. Cut top off the garlic bulb, place on foil, drizzle with olive oil, then wrap and bake for 45 minutes. Once cooled, squeeze out the cooked cloves and set aside.
2. In a large pot, add the chicken stock, spices and chilies. Bring to a simmer, then add the potatoes, carrots and corn; cover and cook for 15 minutes.
3. Add the sausage, lemon slices, burbot and salt to the pot, then simmer for 10 minutes; do not stir.
4. Spoon into bowls, garnish with chopped chives and serve immediately.

FOR THE GLASS

To balance this spicy dish, pour a cool, refreshing glass of non-carbonated Great Big Tea from Kenora, Ontario-based Lake of the Woods Brewing Company. Featuring a blend of iced tea, lemon and vodka, it’s a perfect beverage for a summertime feast.