- Serves: 6
- Course: Appetizer, Lunch, Dinner
- 2 6-lb walleye or northern pike, filleted
- 6 medium parboiled potatoes
- 4 celery stalks, chopped
- 2 large carrots, chopped
- 1 large onion, chopped
- 1/2 lb. butter
- 5 strips bacon
- 1 pinch basil
- 1 pinch thyme
- 1 can of cream, milk, evaporated milk
- 1 sprig fresh dill weed
- Cut fillets and potatoes into spoon-sized cubes. In a large pot, boil water and add potatoes.
- In a skillet, sauté the celery, carrot and onion with the butter, bacon, thyme and basil (the goal is to soften the vegetables while not burning the butter).
- Once potatoes are soft, add fish to the pot (the water should cover the cubes by only an inch or so). When water returns to a boil, add sautéed mixture. Simmer for about 10 minutes. Optional: then add corn.
- Remove pot from fire and add milk, cream or evaporated milk. Sprinkle individual portions with small pieces of dill (optional) and serve with thick, sliced bread or your favorite dinner rolls.
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