Thai Coconut Curry Walleye Stew

Well, I would really call it soup, but my husband frowns at soup, so stew it is. Plus, he eats it over rice 🍛and I slurp it out of a bowl 🥣.

We have a freezer full of walleye currently, but it won’t last long enough. We love it in fish cakes, baked, or planked on the grill. I wanted something different and I already had some cans of coconut cream (unsweetened) in the cupboard, so a curry seemed like a good idea. I was already roasting some peppers for the week and had a package of cremini mushrooms in the refrigerator; all I needed was the ginger, lemongrass, and red curry paste. I used chicken stock, because I already had some, but you could certainly use a fish stock as the base. Should I be making stock with all the parts of the fish that are thrown away? 🤔

This soup was too easy to make, but I’m not complaining.

Thai Coconut Curry Walleye Stew

  • Servings: 4
  • Difficulty: easy
  • Print

Add time to roast peppers, unless you already have a stash in the refrigerator.

Ingredients
  • Extra virgin olive oil for sauteing vegetables
  • 1 small onion, minced (you could use shallots for a milder flavor)
  • 8-10 oz sliced mushrooms (I used cremini, but shiitake would be pretty)
  • 1/2 teaspoon salt; 1/4 teaspoon pepper
  • 2 tablespoons grated ginger
  • 1-2 tablespoons minced lemon grass
  • 2-3 teaspoons red curry paste (I used 2 but would use more next time)
  • 2 red or yellow or orange bell peppers, roasted, peeled, and sliced
  • 1 tablespoon fish sauce (more or less depending on whether you can stand the smell)
  • 2 cups chicken stock or broth
  • 2 cans coconut cream—this is not a sweetened item; it is thicker and creamier than regular coconut milk
  • 1 lb walleye fillets cut in large chunks, about 1 1/2″
  • juice of one lime
Preparation
  1. In a large pot, heat about 2 tablespoons olive oil over medium heat. Add the onion and mushrooms and cook until softened, but not browned. Season with salt and pepper.
  2. Stir in the ginger, lemon grass, and red curry paste.
  3. Add chicken stock, fish sauce, and bell peppers and simmer for about 10 minutes.
  4. Stir in coconut cream, bring to a simmer and simmer for 5-10 minutes.
  5. Add the walleye chunks and cook for about 5-7 minutes. Some of the chunks will flake; some will remain large.
  6. Stir in the lime juice.

Wonderful as a soup, or it could be served over rice for the carb eaters in the family.

Author: Barbara

I have a PhD in American Literature and taught in higher education for over twenty years and directed two Centers for Instructional Technology before retiring.

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