Walleye Bisque

In this episode we show you how to make a delicious walleye bisque. This is a great recipe if you enjoy lobster bisque because boiled fished has a very similar taste and is a lot easier on your wallet. Hope you enjoy!

Ingredients –
Serves (2 large or 3 medium sized servings)

2 fillets of Walleye (roughly 1 – 1.5 lbs)
1/2 cup of onion
1/4 cup of celery
1 teaspoon of fresh thyme
1 teaspoon of Cajun seasoning
1 teaspoon of paprika
1/4 teaspoon of cayenne (optional at the end)
1 teaspoon of white pepper
1 tablesppon of tomato paste
1 cup of heavy cream
2 cups of clam sauce (or fish stock)
2 tablespoons of olive oil
2 teaspoons of minced garlic
2 teaspoons of Worcestershire sauce
4 tablespoons of butter

Step 1 – If you are using the clam sauce as i did (sometimes finding fish stock in stores is difficult, clam sauce is a great alternate) pour the clam sauce into a small saucepan and bring to a boil, let the sauce boil so that some evaporates, this will leave it with a light but perfect taste for the bisque.

Step 2 – In a large pot fill with at least half water and bring to a boil. Add in a tablespoon of salt and whatever seasonings you prefer, I chose to use seasoned salt and some Cajun seasoning. Let boil for 2 minutes. Cut your walleye into smaller more easily manageable chunks and place in the boiling water. Allow the walleye to boil for 10 – 12 minutes or until it is nice and flaky. Remove from water at that point and set aside on a separate plate.

Step 3 – In a medium saucepan add in 2 tablespoons of olive oil. Next add 1/4 cup of chopped celery, 1/2 cup of diced onions, 1 teaspoon of thyme, and 2 teaspoons of garlic. Cook on a medium heat and stir for about 4 or 5 minutes or until onion is translucent.

Step 4 – Add in 2 teaspoons of Worcestershire sauce, 1 teaspoon of cajun seasoning, 1 teaspoon of white pepper, and 1 teaspoon of paprika. Stir contents well then proceed to add in 2 cups of the reduced clam sauce and 1 tablespoon of tomato paste. Stir and let simmer for 8 minutes.

Step 5 – Pour in 1 cup of heavy cream and 3 tablespoons of butter, stir until butter is melted and continue cooking for 1 minute than remove pan from heat and set aside.

Step 6 – In a pan melt 1 tablespoon of butter. Add your fish into the butter, remember it is already cooked so you dont need to heat for long, 2 minutes should be fine. At this point you can add in a optional tablespoon of cajun seasoning. Use a spatula to mix in the seasoning and to break down the fish to small pieces. Once warmed remove from heat and combine fish to your bisque. I added a teaspoon of cayenne but that is optional as well. Serve immediately.

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