Recipe: Walleye Florentine is a simple-to-make soup featuring tasty fresh fish, orzo and spinach

RECIPE & PHOTO BY CAMERON TAIT

Food creations are inspired by many different things, and this recipe is no exception. After a recent fishing trip, I wanted to make something simple yet hearty with my fresh walleye, so I checked my fridge and pantry to see what was available. That’s when it’s fun to experiment with food, which in this case resulted in a savoury fish soup with flavours of rich butter, mellow onions and sweet walleye, along with a hint of fragrant lemon. Serves 4

• 2 tbsp butter
• 1 medium onion, small dice
• 2 cloves garlic, chopped
• 2 carrots, diced
• 1 litre chicken stock (or water)
• 1 cup heavy cream
• 2/3 cup orzo
• 1 lb walleye fillets, 1-inch dice
• 4 oz spinach
• Zest of 1 lemon, and slices
• Kosher salt and pepper, to taste

1. Place a heavy-bottom pot on medium heat to melt the butter, then sweat the onion, garlic and carrots for 10 minutes. Add the stock (or water) and cream to the pot and bring to a simmer, then add the orzo and cook for another 10 minutes.
2. Add the walleye to the pot and cook for 5 minutes, then add the spinach, lemon zest and lemon slices. Adjust seasoning with salt and paper as needed, then bring back to a light simmer, stirring gently. Serve immediately.

FOR THE GLASS

With its fresh notes of white peach, gooseberry and a hint of pink grapefruit, Peller Family Reserve Sauvignon Blanc is crisp and light with a refreshing, fruity mouthfeel—the perfect pairing for this hearty walleye soup.