For the Love of COOKING
COOKING alk about a perfect, hearty dish after a successful T
day on the ice! This “one pot” creation is perfect for cooking over an open fire, portable gas stove or on the range at home. To make it
with Cameron Tait
simple, prepare all the ingredients at home the day before so there is more time for fishing! Best of all, if fishing is a bust that day, you still have a hot, tasty meal to enjoy. Paella is a Spanish traditional dish with Saffron-flavoured rice, combined with a variety of meats and seafood. It is named after a special two handled pan in which it is prepared and served. In this case, I use my trusty cast iron pan that holds the heat better that any other pot I own. I always have it packed in the boat and in my ice gear for that special, impromptu “Shore Lunch”. Perch is a naturally sweet and delicate fish, but in this dish it is transformed into a spicy and hearty meal.
PERCH PAELLA (Yield: 4 Servings) INGREDIENTS:
60ml Olive Oil 1 Onion, sliced 2 Chorizo Sausage, remove grind from casing 2 Cloves Garlic, finely chopped 1 Red Pepper, diced 125ml Leeks, diced
250ml Long Grain Rice* 500ml Water or Chicken Stock 15oz Canned Tomato, chopped Pinch saffron (optional) 500g Perch Fillets 125ml Fresh Peas
*Cameron’s tip: Use “long grain” rice, short grain
or minute rice will turn to mush and be gluey when cooked.
DIRECTIONS: Clean, fillet and dice the perch into 1 inch chunks. Heat cast iron pan, add oil and sauté onions and ground chorizo until meat is browned. Add garlic, red pepper and leeks, sauté for one minute, add rice and stir to combine. Add water, canned tomato, saffron and perch chunks. Bring to a simmer, season with a pinch of salt and cover with tin foil or lid from cast iron pan. Reduce heat to low and cook for 20-30 minutes, stirring for the first ten. Remove foil, add peas and stir, cover for another 2 minutes and enjoy! Cheers! Editor’s Note: Avid outdoors person, competitive angler, 2-time gold medal winning chef at the Culinary World Olympics and educator Cameron Tait truly loves being in the outdoors. Cameron is an active member of the Manitoba Wildlife Federation, Walleye Anglers Assoc. of Manitoba, Central Walleye Trail and on the Pro Staff team for Alumacraft / Suzuki and Minn Kota / Humminbird. When not pursuing his passion for the outdoors, Certified Chef du Cuisine Cameron can be found surrounded by mouth watering food. Fall 2023
Just Fishing . 21
