Portuguese Walleye and Potatoes

Name: Portuguese Walleye and Potatoes
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 3 servings
Cuisine: American
Ingredients: 4 medium waxy white potatoes, cut into quarters; 6 oz chunks (about an eight-inch piece) Portuguese cured chouriço sausage, cut into small chunks; 3 shallots, peeled, trimmed, and halved; 1 tablespoon + 2 tablespoons extra virgin olive oil; Kosher salt and freshly cracked black pepper; 2 skinless walleye fillets; 1½ tablespoons white wine vinegar; 2 cloves garlic, finely minced; 2 tablespoons chopped fresh parsley; 1 green chili, thinly sliced (optional)

Servings: 2-3

Prep Time: 10 minutes

Cooking Time: 60 minutes

Ingredients:

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

Print Recipe

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

Walleye (or pickerel, depending on where you live) 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.

Directions

Step 1

Preheat oven to 400°F.

Step 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.

Step 3

Drape the fish fillets over the potatoes in the casserole dish. Season with salt and pepper.

Step 4

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

Step 5

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.

Step 6

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 from the fillets for a recipe, then serve them alongside the fish for textural contrast. Enjoy!