Recipe: Walleye Mulligatawny is a Canadian spin on an Anglo-Indian favourite

RECIPE & PHOTO BY CAMERON TAIT

Often served in pubs, mulligatawny is a classic soup from India with British influences stemming from the colonial era. Lightly spiced, yet hearty, it is traditionally made with chicken, root vegetables and apples, but why not shake things up? Swap out the chicken for walleye, and you won’t be disappointed. Serves 4.

• ¼ cup olive oil
• ½ yellow onion, diced
• 2 cloves garlic, chopped
• 2 peeled carrots, medium dice
• 1 each red and yellow pepper, medium dice
• 1 red apple, medium dice
• 2 tsp curry powder
• 1 tsp fennel seeds
• ¼ cup long-grain rice
• 500 ml coconut milk
• 1 litre chicken stock
• 3 walleye fillets, one-inch dice
• Kosher salt and pepper, to taste
• Pinch red chili flakes
• 4 toasted baguette slices
• 4 pancetta slices
• Lettuce microgreens

1. Heat oil in a pot over medium heat, then add onion and garlic and sweat until translucent.
2. Add carrots, peppers, apples, curry and fennel seeds to the pot, stirring occasionally for five minutes before adding rice, coconut milk and stock and bringing to a simmer.
3. Add diced walleye, salt, pepper and chili flakes to the pot and continue simmering for 15 minutes. Adjust seasoning as needed.
4. On a sheet pan, place pancetta on baguette slices and bake in a 350°F oven until golden brown.
5. Ladle soup into bowls, garnish with microgreens and serve with baguette and pancetta.

FOR THE GLASS

Beau’s Lug Tread from Ontario is a golden lagered ale with balanced characteristics of malt, apple, fresh-cut hay and a slight hoppy bitterness. Served well-chilled, it finishes clean and dry, and pairs nicely with this subtly spiced dish.

You can watch Chef Cameron Tait prepare his various dishes at www.outdoorcanada.ca/food.