Too long since my last post! A busy summer with lots happening but we still managed several trips north and a few to the camp.
Although T claims to love fishing while at camp (he caught one fish and is now hooked), what I think he really enjoys is the eating of junky snacks (jerky, juice boxes & smarties) while sitting in the bottom of the canoe. Can you blame him, what 4 year old wants to sit quietly waiting for something that may never happen.
On our most recent excursion we managed a fishing trip without our young man, although i was sad he missed the excitement I doubt we could have done as well with him along for the trip. Our short afternoon of fishing yielded two of the biggest fish i have ever caught and may have been our most prolific catch ever!
We had a delicious Perch breakfast at camp and brought some Walleye (N. Ontario Pickerel) home for a fish fry.
Turns out we defrosted one fish too many this weekend, so I had fish in the fridge that needed cooking. With more fish in the freezer, this morning I decided to take a risk and try my hand at making a fish chowder of sorts. Not bad for a first effort and definitely worth making again.
2 thick slices pancetta OR 3 strips bacon, rough chopped
2 large fillets Walleye, skinned ALL bones removed, cut into 1″ chunks
2 Tb butter
1 Tb veg oil
1 lg onion, minced
2 Tb flour
(1 c corn, removed from cob)
1 potato, scrubbed and cut into 1″ chunks
1 c water
1 c vegetable stock (better if homemade with roasted vegetables)
2 c milk
3/4 tsp sea salt
1 tsp fresh ground pepper
Heat a large pot over medium heat
add pork, cook till golden & barely crispy, set aside pork in a bowl (no need to drain) reserve fat in pan
add oil to pan, then pieces of fish and cook until sealed on all sides, once cooked set aside with bacon & reduce heat to med-low
add butter and onions, & cook until transparent
meanwhile heat stock & water till warm
sprinkle flour over onions & fat, stir to combine and just bubbling, about 2 min.
pour in a small amount of stock/water, wisk till well combined, continue adding stock till it is all incorporated
add potato & corn
increase heat & simmer about 10 minutes until potato is soft
reduce heat to low or med-low
add milk–do NOT let it boil
let barely simmer for another 5 minutes
season to taste with salt & fresh ground pepper
I threw in a couple of handfuls of edamame before I served it to the kids and it was a success!