For those of us living in Canada, who tend to go fishing up north during our beautiful summers, you will know that the fish are plentiful, and the recipes for fish not so plentiful. You can fry your fish, or deep fry it, or fry it some more. On a special occasion, you might even bake it or grill it. But we all tend to gravitate towards frying, cause heck, it’s easy. Batter, fry, done!
This is a recipe that I know you will love. Incredibly simple to make, and especially delicious the next day after the flavors have sat. And best of all? Not fried!
Well, there is the small matter of the bacon being fried. But it’s such a small amount, I’m sure it doesn’t count.
While the recipe is officially called “walleye chowder”, you can use any type of fresh water fish and still have delicious results. In fact, I might have unknowingly cooked up some pike tonight. Silly boys and not labeling their fish… Don’t they know it drives us nuts?
Recipe adapted from Tony Dean Outdoors
- 5 slices bacon, cooked and chopped
- 3 tbsp butter
- ½ cup celery, chopped
- 1 large yellow onion, chopped
- ¼ cup all-purpose flour
- 4 cups cold milk
- 2 cups cubed red potatoes (approx. 2 potatoes)
- 2 (8 ounce) walleye fillets, cut into chunks
- Freshly ground salt and pepper to taste
- 2 tbsp chopped fresh parsley
- Heat the butter in a large stock pot over medium-high heat. Add the celery and onions, sauté until softened.
- Stir in flour to form a roux. Slowly whisk in the milk.
- Add the potatoes and bacon and stir gently. Reduce heat and simmer for 30 minutes, or until potatoes are cooked through.
- Add fish chunks and cook for an additional 6-8 minutes, or until fish is cooked through.
- Season to taste with salt and pepper. Garnish with parsley and serve.