by Chef Michael J. Smith with Chef Tom Kavanaugh
This is the perfect meal after a hard day of winter fishing. Grab a chunk of bread, spread the butter, fill a glass of wine. Savor the day.
1 c. red “new” potatoes,
1/2-inch dice, skin on
11⁄2 qts. fish stock, hot
(bouillon cubes and hot water may be substituted)
2 strips bacon, diced
1 small onion, diced
2-3 ribs celery, diced
3 oz. butter
4 oz. flour
2 c. heavy cream or
half and half
1 c. clams in juice,
1 c. cocktail shrimp (optional)
1/2 c. frozen corn
1/2 c. fresh tomatoes, chopped
1 lb. walleye fillets, cut
into bite-size chunks
2 tbsp. parsley, chopped
1 tsp. thyme, chopped
salt and freshly ground black pepper to taste
(Yield: 3 quarts)
Cover the potatoes with the fish stock and simmer until done. Remove the potatoes and hold for later use.
In a separate pot, cook the bacon until partially rendered. Add butter, onion, and celery and sauté until onions are translucent.
Add flour and combine with a wire whisk to make a roux. Cook for 5 to 6 minutes, stirring constantly.
Add the hot fish stock gradually, stirring until thickened and smooth.
Add cream (or half and half) and chopped clams in juice and simmer about 10 minutes.
Add potatoes, cocktail shrimp, corn, and tomatoes, and stir in gently with a wooden spoon.
Add walleye chunks and the remaining herbs, and simmer until the walleye is done (3 to 4 minutes). Season with salt and pepper.