Walleye and Tomatillo Soup
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This is a flavorful fish soup that works great with any flaky white fish or shrimp. I find that it’s a great option for when you’re trying to clean out last season’s fish before filling the freezer with more. The robust and full flavors of the tomatillos, jalapeños, broth and spices easily covers up any less than fresh fish flavors. All this being said, it obviously works great with fresh caught fish also. We do this recipe mostly with walleye, but it would also work great with any flaky white fish such as perch, crappie, speckled trout or bluegill just to name a few.
Serving Size: 6 Servings
Time to Make: 1 hour
Also Works With: Any flaky white fish or shrimp
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Tomatillo Fish Soup
6
servings30
minutes40
minutesKeep the screen of your device on
Ingredients
2 lbs tomatillos, peeled and rinsed
2 -3 jalapenos, seeded and sliced
1 large onion, sliced
4 garlic cloves, peeled
7 oz canned green chilies
6 cups chicken or vegetable broth
1 teaspoon salt
½ teaspoon pepper
1 teaspoon cumin
½ teaspoon cayenne pepper
½ teaspoon chili powder
1 cup chopped or torn fresh cilantro
⅔ cup long grain white rice
1 pound flaky white fish such as walleye, cut into one inch pieces
- Garnish Options
Sour cream
Avocado
Fresh cilantro
Tortilla chips
Pickled red onion
Tajin
Hot sauce
Preparation
- On a large baking sheet, spread peeled and rinsed tomatillos*, jalapeno peppers, onions, and garlic. Place in the oven with the broiler on high, you may need to remove the garlic cloves if they are getting browned too quickly. Broil until the tomatillos are charred and beginning to burst. Remove from the oven. *Tip: You can blanch the tomatillos to make them easier to peel and avoid their stickiness.
- In a large pot, add the charred tomatillos, jalapenos, onions, and garlic. Add the green chilies, 2 cups broth, salt, pepper, cumin, cayenne pepper and chili powder. Cook together on a gentle boil until the vegetables are soft.
- Working in batches, blend the mixture plus the fresh cilantro in a blender or use an immersion blender. Once everything is blended, return the mixture to the pot.
- Add the remaining 4 cups of broth and bring to a boil. Add the rice, reduce to a simmer and let cook for 15 minutes, stirring occasionally.
- Add the fish, let cook for another 5 minutes or until the fish is done.
- Ladle into bowls and serve hot with your choice of toppings.
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