Recipe For Fish Stew
Walleye & Potato Stew With Herbed Biscuits
by Chef Lucia Watson
This is an easy one, although it takes a little time. Substitute any nice white-fleshed fish—catfish, pike, bass—for the walleye.
To serve four . . .
1 tbsp. butter
2 strips bacon, cut small
1 med. onion, med. dice
2 stalks celery with leaves, med. dice
2 carrots, med. dice
3 cloves garlic, minced
4 med. potatoes, med. dice
11⁄2 tsp. dry or 1 tbsp. fresh thyme
2 tbsp. flour
2 c. chicken stock
2 c. milk
1 c. heavy cream
1/4 c. dry white wine
salt and pepper to taste
1 lb. walleye cut into 1-inch pieces
juice of 1/2 lemon
2 tbsp. parsley, finely chopped
• Place the butter and bacon in a heavy saucepan. Cook over medium heat until the bacon starts to brown.
• Add the onion, carrot, celery, garlic, thyme, and potatoes and cook covered, stirring often, for about 10 minutes.
• Add the flour and cook 2 to 3 more minutes. Add the chicken stock, milk, cream, wine, Tabasco, salt and pepper.
• Cook the stew uncovered, stirring often for about 25 to 30 minutes or until the potatoes are tender.
• Toss the walleye with the lemon and parsley and gently stir into the stew. Cook another 10 to 12 minutes, stirring gently until the walleye is tender. Serve at once in big bowls with herb biscuits.
Herb biscuits . . .
2 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 cup sugar
2 tbsp. mixed fresh herbs, chopped (parsley, chives, dill)
2 c. heavy cream
• Preheat oven to 350°F.
• Combine the flour, baking powder, salt, herbs, and sugar in a mixing bowl.
• With the mixer on low (or by hand), slowly add the cream and mix only until just combined.
• Drop by tablespoons onto a greased cookie sheet. Bake about 15 minutes (depending on biscuit size) or until golden and tender. Serve at once. n