6 - 8 servings
How to cook Walleye and Tomato Soup
- 2 whole walleye (zander or pike-perch) about 1 pound each
- 3/4 cup millet
- 2 medium carrots
- 2 onions
- 2 bay leaves
- 3 whole black peppercorn
- 3 large tomatoes, diced
- 1 bunch dill, finely chopped
- 1-2 green onions, finely chopped
- Salt and freshly ground black pepper
- Rinse millet well and let stand in water.
- Clean the fish; remove the entrails and gills. Cut into bite pieces.
- Fill a cooking pot with 2.5 liters of water and bring to a boil. Put the heads and tails, simmer for about 10 minutes.
- Peel the onions.Peel carrots and cut into rings. Add the whole onions, sliced carrots, peppercorn and bay leaves to the broth.
- Drain the water from millet and add also to the broth.
- Bring to a boil again and then reduce to a simmer, skimming off the scum off the broth occasionally. Simmer for 40-50 minutes, until millet almost done. Season with salt.
- Remove the heads, tails and onions from the broth. Put the pieces of fish, bring to a boil and simmer for 5-7 minutes.
- Add to the broth diced tomatoes, chopped dill and green onions.Season with pepper. Cover with a lid and remove from heat. Let stand the soup for about 10 minutes, before serving.
- Serve the Walleye and Tomato Soup in individual bowls with crusty bread or crackers.
The Walleye and Tomato Soup
is a very affordable dish. This recipe is delicious, simple, and really easy to cook.
This recipe for Walleye and Tomato Soup serves/makes: 6 - 8 servings
The Walleye and Tomato Soup recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Walleye
Preparation Method: Soup/Stew