Name: Guillaume Couture’s Sicilian-Style Walleye and Clams
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 2 serving(s)
Ingredients: 4 red bell peppers, halved; 3/4 cup (180 ml) olive oil; 1/2 lb (225 g) jumbo walleye fillet without skin or other white fish, cut into 2 pieces; 1/4 cup (55 g) butter; 3 tbsp (45 ml) olive oil; 1 small zucchini, diced; 1 small fennel bulb, diced; 1 cup (140 g) cherry tomatoes; 2 tbsp capers; 2 tbsp dried black olives, pitted and salt removed; 1/3 cup (10 g) flat-leaf parsley leaves; 1 garlic clove, chopped; 1 pinch red pepper flakes; 1 1/2 lb (675 g) small pasta clams, cleaned; 3/4 cup (180 ml) white wine; 1 cup (250 ml) red pepper coulis; 10 flat-leaf parsley leaves; 6 slices store-bought focaccia

Preparation

Red Pepper Coulis
- With the rack in the middle position, preheat the oven to broil. Line a baking sheet with foil.
- Arrange the bell pepper halves on the baking sheet skin-side up. Broil for 12 to 15 minutes or until nicely charred. Remove from the oven and transfer to an airtight container. Let cool for 5 to 10 minutes. Remove and compost the skin, white membranes and seeds. Cut the peppers into large pieces.
- In a pot over medium heat, cook the pepper pieces in 2 tbsp (30 ml) of the oil until starting to stick slightly to the bottom of the pot, about 10 minutes.
- In a blender, purée the peppers until smooth. Gradually drizzle in the remaining oil and pulse a few times until the coulis comes together. Season with salt. Set aside. The red pepper coulis will keep for 5 days in an airtight container in the refrigerator.
Walleye and Clams
- Place the fish on a plate. Season on both sides with salt.
- In a large non-stick skillet over medium-low heat, melt half of the butter (2 tbsp) and half of the oil (1 1/2 tbsp/22.5 ml) until starting to brown, about 2 minutes. Cook the fish in the skillet for 5 minutes, basting with the butter mixture a few times and flipping the fillets over halfway through. Add more butter as needed. Set the fish aside on a clean plate.
- In the same skillet with the fish cooking fat, cook the zucchini and fennel for a few minutes or until starting to brown. Season with salt and pepper. Add the tomatoes, capers, olives, parsley, garlic, red pepper flakes and clams. Mix well and add the white wine. Bring to a boil. Cover the skillet and cook for 3 to 5 minutes or until the clams have opened (discard any clams that have not opened).
- Add the remaining butter to the skillet, stirring well to combine. Return the fish to the skillet to reheat slightly.
Assembly
- Divide the red pepper coulis between two shallow bowls. Top with the clam mixture and fish fillets. Cover generously with the cooking juices. Garnish with the parsley leaves and drizzle with the remaining oil. Serve with the focaccia.

Guillaume Couture’s Sicilian-Style Walleye and Clams

Categories

Ingredients

Red Pepper Coulis

Walleye and Clams

Toppings

Preparation

Red Pepper Coulis

Walleye and Clams

Assembly

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan