Uploaded February 2016 | Updated September 2026, 36 minutes ago
It’s February. Yet there is no ice on Lake Ketchabigwon. Today is bitter cold though, so I’m determined to fish in the comfort of my ice fishing shelter on the dock. You see, it’s possible to fish right through the floor of the dock. If I catch any fish, I have a warm, comforting, spicy stew in mind. See the recipe and music credits below.
This video was filmed on February 4 and 5, 2016.
Spicy Bluegill Stew
This recipe was inspired by the one found here: wideopenspaces.com/redfish-recipes-sink-teeth/?utm_source=Sailthru&utm_medium=email&utm_term=Oh%20-%2025%25&utm_campaign=WOS_newsletter_6.25%20-%20OH
Ingredients:
2 12 ounce jars of roasted piquillo peppers (or roasted red peppers), chopped
5 or 6 tablespoons extra-virgin olive oil, depending on skillet size
1 pound (16 ounces) of chopped onions (recipe states 12 shallots, chopped)
2 14 ounce cans chopped tomatoes in juice (I used the basil, garlic and oregano type)
1 teaspoon of garlic, minced
¾ teaspoon dried crushed red pepper (I used 1 teaspoon)
½ cup chopped fresh cilantro (I used a tablespoon of Gourmet Gardens lightly-dried cilantro)
1 teaspoon grated lemon peel
¾ pounds bass, crappie, catfish or panfish cut into 1-inch pieces
1 pound large frozen uncooked shrimp, peeled and cleaned
Directions:
•Heat oil in heavy large skillet over medium heat.
•Add chopped onions and sauté about 6 minutes.
•Stir in peppers, tomatoes, garlic, and crushed red pepper.
•Simmer 10 minutes to blend flavors.
•Stir in cilantro and lemon peel.
•Add fish; simmer until opaque.
•Two minutes after adding fish, add shrimp and simmer until it is pink and opaque.
The background music is “New San Antonio Rose” performed by Fiddlin' Mutt Poston & The Farm Hands. It is from “Hoe Down Volume 2” It was downloaded from archive.org. It carries a creative commons CC0 1.0 Universal license.
It’s February. Yet there is no ice on Lake Ketchabigwon. Today is bitter cold though, so I’m determined to fish in the comfort of my ice fishing shelter on the dock. You see, it’s possible to fish right through the floor of the dock. If I catch any fish, I have a warm, comforting, spicy stew in mind. See the recipe and music credits below.
This video was filmed on February 4 and 5, 2016.
Spicy Bluegill Stew
This recipe was inspired by the one found here: wideopenspaces.com/redfish-recipes-sink-teeth/?utm_source=Sailthru&utm_medium=email&utm_term=Oh%20-%2025%25&utm_campaign=WOS_newsletter_6.25%20-%20OH
Ingredients:
2 12 ounce jars of roasted piquillo peppers (or roasted red peppers), chopped
5 or 6 tablespoons extra-virgin olive oil, depending on skillet size
1 pound (16 ounces) of chopped onions (recipe states 12 shallots, chopped)
2 14 ounce cans chopped tomatoes in juice (I used the basil, garlic and oregano type)
1 teaspoon of garlic, minced
¾ teaspoon dried crushed red pepper (I used 1 teaspoon)
½ cup chopped fresh cilantro (I used a tablespoon of Gourmet Gardens lightly-dried cilantro)
1 teaspoon grated lemon peel
¾ pounds bass, crappie, catfish or panfish cut into 1-inch pieces
1 pound large frozen uncooked shrimp, peeled and cleaned
Directions:
•Heat oil in heavy large skillet over medium heat.
•Add chopped onions and sauté about 6 minutes.
•Stir in peppers, tomatoes, garlic, and crushed red pepper.
•Simmer 10 minutes to blend flavors.
•Stir in cilantro and lemon peel.
•Add fish; simmer until opaque.
•Two minutes after adding fish, add shrimp and simmer until it is pink and opaque.
The background music is “New San Antonio Rose” performed by Fiddlin' Mutt Poston & The Farm Hands. It is from “Hoe Down Volume 2” It was downloaded from archive.org. It carries a creative commons CC0 1.0 Universal license.
