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Summer Vibes

After a short delay due to mechanical issues at our printer, the Summer issues of the Newfoundland Sportsman and Outdoor Sportsman are on shelves and on their way to mailboxes. Keeping with the season, the pages of this issue are devoted to the pursuit of Angling success. Paul Smith shares his story with that age-old fisherman’s theme about the one that got away. Tony Chubbs takes us to Laker Heaven in the Big Land and Editor Gord Follett shares his harrowing tale of touting during a snow storm on May 24th in Gambo. Pick up a copy at your local store today!

Not Mincing Words

Editor Gord Follett rarely holds back when discussing the issues facing Hunters and Anglers in this region, and his July/August Editorial is no exception. His frustration with the handling of the Salmon licensing and regulations for the 2018 season comes through loud and clear. We know Gord’s opinions are shared by many. We also know there are many who disagree. And we love hearing from all of you. Read the editorial yourself here and share your feedback.

Season 14 Coming Soon!

Tired of waiting for the new Sportsman shows? The wait is nearly over!

Season 14 of The Newfoundland Sportsman is set to air at the end of August. Coming back to our 4pm Sunday time slot with new adventures. Come Troutin’, Jiggin’, fishin’ and shootin’ with us throughout Atlantic Canada. We’ve got an excellent season planned with a return to some of our favourite pass-times like rabbit hunting and troutin’ on the 24th of May. Of course, we are always filming for the next season so be sure to keep up with us on Instagram and Facebook to see what we’re up to now!

New E-Store Online Now!

New merchandise coming soon!

We are pleased to partner with Headline Promotions to offer  you a wider variety of Newfoundland Sportsman Merchandise! Visit our Shop Page and check out the new products today!

The Newfoundland Sportsman Online

Available now!

Read your favourite Hunting and Fishing Magazine whenever or wherever you want. The Newfoundland Sportsman is now available online! All the content from the print edition, with extra features and links to our sponsors. The Newfoundland Sportsman Online is your mobile outdoor fix.  Purchase the Fishing Annual or the Summer Issue online now for just $2.50 each or subscribe for just $10 and get six more issues delivered right to your inbox. 

Subscribe Today!

Photo of the week

Recipe
Seafood Bouillabaisse with Hard Tack Rouille
By Chef Maurice Boudreau

Bouillabaisse is a classic seafood stew from the southern Mediterranean region of France. Like the humble fish stew we recognize, bouillabaisse was also made from the catch of the day and traditionally from the product that could not be sold at the market. The dish became popularized by appearing in many restaurants outside the southern French region and can be found all over nowadays.

Through the years, bouillabaisse has been open to interpretation, especially to make it marketable, but it always has a couple of steadfast ingredients and flavours.

All great bouillabaisse includes a mix of fresh fish and shellfish, a flavourful broth that includes a spice called saffron, and it is finished with a zesty, peppery garlic sauce called a rouille. Rouille (French for rusty – reference to its colour) can be made similar to a mayonnaise with some added ingredients. One traditional addition is bread crumbs, so I used Purity hard bread to put a local twist on this classic.

moeMaurice Boudreau is a Red Seal Chef currently lending his skill and creativity to The Hungry Heart Café on Rawlin’s Cross in St. John’s. The Café is a social enterprise initiative of Stella’s Circle. Maurice has a passion for local food that he is happy to share whenever he gets the opportunity.

For more on Stella’s Circle and the force that it is visit their website: http://stellascircle.ca

Bouillabaisse – Makes 12 hearty portions

1 cup Carrots, sliced

2 cups Onions, sliced

1 cup Celery, sliced

1 tbls Garlic, minced

1.5 cup Leeks, diced

1 bulb Fennel, sliced – frongs reserved

2 cups Potatoes, sliced 1/4 inch

3 lbs Cod

24 Shrimp

2 lbs Muussels

Fish Stock – 4ltrs

2 lrgTomatoes, large dice

Cod bones & Head

2 sprigs Thyme

1 Bay Leaf

Pinch Saffron

1 cup White wine

2 tbls butter

¾ cup Olive oil

Rouille

1 Red pepper, roasted & skin removed

2 Clove garlic, minced

1 Hard bread, soaked

1 pinch Cayenne pepper

1 pinch Saffron

3/4 cup Olive oil

1/2 cup Fish stock

2 Egg yolks

Salt and pepper

Bouillabaisse Method:

  1. Fish Stock: Using the cleaned bones of the cod, place in a pot and cover with water. The more bones, the better. Bring to a boil and reduce to a gentle simmer for 45 mins. Can be strained and kept warm or cooled and refrigerated for 4 days.
  2. Melt butter in a pot over medium heat and add carrots, celery, onions and leek, and cook for 5 minutes.
  3. Add the garlic, fennel and leeks and continue to cook for another 5 mins or until tender.
  4. Add the potatoes, the pinch of saffron and the herbs. Gently stir for a couple minutes over low. Herbs can be removed before serving.
  5. Deglaze the pan with the wine and cook for one minute.
  6. Add all but ¾ cup of fish stock and tomato. Cook over low-to-medium heat until the flavours can be noticed, roughly 30 mins, being careful not to break up the potatoes. Reserve the ¾ cup stock for the Rouille.

Rouille Method:

  1. Soak the hard bread and saffron in the fish stock until bread is softened.
  2. In a blender or food processor, place peppers, garlic, yolks, soaked hard bread and saffron liquid. Pulse on high.
  3. With your machine running slowly, drizzle in the olive oil until all incorporated.
  4. Season with cayenne and salt and pepper.

Cooking Seafood and Assembly

  1. In a large saucepan, heat some olive oil and put in the cod. Cook on one side until light brown.
  2. After a couple mins, add the shrimp and mussels and a couple ladles full of stock, including the vegetables. Cover and let simmer over low for a couple minutes, long enough for the mussels to open.

To serve, spoon some vegetables and seafood into your bowls and ladle broth over the works. I serve this dish with slices of crusty French bread. Place a slice or two of the French bread across the top of the bowl, spoon the rouille over top and garnish with the reserved fennel frongs.

If made correctly and with care, there shouldn’t be any doubt this dish originated from the Mediterranean and could give our beloved fish stew a run for its money.

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