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
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
- 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.
- Stir in the ginger, lemon grass, and red curry paste.
- Add chicken stock, fish sauce, and bell peppers and simmer for about 10 minutes.
- Stir in coconut cream, bring to a simmer and simmer for 5-10 minutes.
- Add the walleye chunks and cook for about 5-7 minutes. Some of the chunks will flake; some will remain large.
- Stir in the lime juice.
Wonderful as a soup, or it could be served over rice for the carb eaters in the family.
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