Portuguese-Style Walleye and Potatoes

This recipe was inspired by the Portuguese cod and potato recipes that are so ubiquitous in that country.

Walleye (or pickerel) makes for a good stand-in for cod since it also has a mild, almost sweet flavour, is relatively firm, and flakes into large pieces.

If you can’t find walleye, feel free to use any firm white fish like haddock, pollack, or tilapia.

Prep Time10 min
Cook Time1 hr
Total Time1 hr 10 min
Yield2 large servings
Serving Size1 piece of Walleye each

Cuisine
- Portuguese
- Wild Game
Course
- Main Course
Cooking Method
- Roasting

Ingredients

4 medium waxy white potatoes, cut into quarters
6oz (175g) Portuguese cured chouriço sausage, cut into small chunks (about an eight inch piece)
3 shallots, peeled, trimmed, and halved
1 tablespoon (15ml) + 2 tablespoons (30ml) extra virgin olive oil
Kosher salt and freshly cracked black pepper
2 skinless walleye (pickerel) fillets
1.5 tablespoons (22ml) white wine vinegar
2 cloves garlic, finely minced
2 tablespoons (6g) fresh parsley, chopped
1 green chili, thinly sliced (optional)

Preparation

Preheat oven to 400°F (200°C, gas mark 6).

Mix potatoes, chouriço, and shallots with 1 tablespoon of olive oil and a pinch of salt and pepper in an uncovered, oven proof casserole dish.

Put into the oven for 40-60 minutes, or until the potatoes are fork tender and beginning to brown.

Drape the fish fillets over the potatoes in the casserole dish.

Season with salt and pepper.

Mix the 2 tablespoons of olive oil, white wine vinegar, garlic, and parsley together in a small bowl to make a vinaigrette. Spoon half of the vinaigrette over the fish.

Put the casserole dish back into the oven for 10 minutes, or until fish flakes easily with a fork.

Take it out of the oven, drizzle over the remaining vinaigrette, then mix everything up together, breaking the fish apart into large-ish chunks.

Garnish with parsley and sliced chilies (if using) and serve with a sharp salad. I always like to fry up the fish skins in oil until crispy if I had to remove them for a recipe, then serve them alongside the fish for textural contrast. Enjoy!