6 tablespoons Cabot Salted Butter, divided
3 garlic cloves, minced
1¼ cups finely chopped onion, divided
5 celery ribs, finely chopped
1 teaspoon dried thyme leaves
1 (28-ounce) can whole tomatoes with juice
1 (6-ounce) can tomato paste
3 tablespoons King Arthur Unbleached All-Purpose Flour
4 cups light cream
2 dried bay leaves
3 whole cloves
1 pound walleye fillet*, cut into bite-size pieces
Salt and ground black pepper to taste
2 tablespoons minced fresh parsley
MELT 4 tablespoons of butter in large skillet over medium heat; add garlic and cook until lightly colored and fragrant.
ADD 1 cup of onion, celery and thyme and cook until vegetables are softened, about 5 minutes. Chop tomatoes and add them along with juice and tomato paste to skillet; bring mixture to boil. Reduce heat to maintain gentle simmer, then cover and cook for 30 minutes.
HEAT remaining 2 tablespoons butter over medium heat in large saucepan or soup pot. Stir in flour and cook, stirring, until bubbling but not colored. Slowly whisk in cream. Cook, stirring often, until mixture is simmering and thickened.
STIR in remaining ¼ cup onion, bay leaves and cloves. Reduce heat to low and cook, uncovered, for 45 minutes, stirring occasionally.
POUR cream mixture through strainer. Return to pan and stir in tomato mixture. Add fish, cover pan and cook for 5 minutes longer, stirring occasionally. Taste stew, seasoning with salt and pepper as needed.
Serve in warm soup bowls, topped with fresh parsley and Grilled Cheese Croutons.
*Or substitute freshwater catfish, perch, bass, crappie, pickerel, pike or trout or saltwater ocean perch, sea bass, orange roughy, flounder or sea trout.