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
- 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)
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!