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Portuguese-Style Walleye and Potatoes

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

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

1

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

2

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. 

3

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. 

4

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. 

mixed together

5

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!

Portuguese-style walleye and potatoes with brussels slaw

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