March 04, 2020
By Chef Michael J. Smith with Chef Tom Kavanaugh
Prep time: 15 minutes
Cook time: 30 minutes
- 1 cup diced red potatoes with skin on
- 1 ¼ quarts fish stock (bouillon cubes and hot water may be substituted)
- 2 strips bacon, diced
- 1 small onion, diced
- 2-3 ribs celery, diced
- 3 ounces butter
- 4 ounces flour
- 2 cups heavy cream or half and half
- 1 cup clams in juice, chopped (optional)
- 1 cup cocktail shrimp (optional)
- ½ cup frozen corn
- ½ cup chopped fresh tomatoes
- 1 pound walleye fillets, cut into bite-size chunks
- 2 tablespoons chopped parsley
- 1 teaspoon chopped thyme
- Salt and freshly ground black pepper, to taste
- 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.