How to cook Lake Erie Yellow Perch and Mussels Stew
- 3/4 pound Lake Erie yellow perch fillets (or other mild fish) - skin on
- 40 mussels, preferably small, cleaned and debeareded
- 2 decent sized leeks, white part only
- 1 small can tomatoes, chopped in a food processor to chunky onsistency
- 2 glasses dry white wine
- A good bunch of thyme leaves, picked and coarsely chopped
- A small handful of fresh flat leaf parsley
- 2 tablespoons butter (for the leeks)
- 1 tablespoon butter (for the fish)
- Olive oil
- Preheat oven to 400°F (200°C).
- Season the fillets of fish flesh side with sea salt and freshly ground white pepper.
- Slice the white parts of the leek finely. Heat the 2 tablespoons of butter in a large pan. When foaming add in the leeks. Let these soften right down, but not brown. When they are soft pour in the tomatoes and add the thyme. Season with a little pepper (mussel liquor added later will give the salt). Add in 1 glass of white wine. Let this bubble away until it has reduced down a bit, and the alcohol smell has mostly gone.
- Into a separate pan pour in the other glass of wine. Let this boil over a fast flame, and when reduced by about half toss in the mussels, and put a lid on them. Let them cook for about 3 minutes, then take the lid off and check them out. Start removing any opened ones from the pan. When all the mussels have cooked (opened), strain the mussel liquid in the pan into the tomato/leek mixture. Cover the opened mussels to keep warm. Discard any mussels that won’t open.
- Heat the 1 tablespoon of butter and a good splash of oil in a pan. When this is hot, put in the fish, skin side down. Gently press down on the fish to stop it from curling. Sear the fish over a medium-high heat for about 5 minutes, until the skin is crisp and golden.
- Spoon half of the tomato/leek mixture into the bottom of an individual serving dish that has a lid on top of this place half of the mussels around the edge. In the middle put a piece of the seared fish, skin side up. Put the lid on the dish, and warm through in the oven, until the fish is just cooked through. The flesh will go from translucent to opaque and should flake easily.
- Serve with a simple side salad and some crusty bread.
The Lake Erie Yellow Perch and Mussels Stew
recipe easy to cook and so good!
For this recipe, I use a great sustainable Yellow Perch from Lake Erie.
You could use other fish here. Doesn’t have to be yellow perch. Any mild-flavored fish that isn’t too oily would be great. A true or ling cod, striped bass, walleye, all excellent choices.
I like to serve this dish in little individual casserole dishes, but a big dish and a bunch of bowls are really just as effective.
Serve with a salad. Personally, I am really digging a salad of butter lettuce, roasted squash (roasted with bay and thyme), all tossed with salt and pepper, thyme, and a balsamic/oil dressing (1part balsamic to 3 parts olive oil).
This recipe for Lake Erie Yellow Perch and Mussels Stew serves/makes: 2 servings
The Lake Erie Yellow Perch and Mussels Stew recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Perch
Preparation Method: Soup/Stew