This recipe is in the September edition of Fur Fish and Game magazine.

1.5 pounds of skinless, boneless yellow perch, cut into chunks
6 to 8 ounces of sliced smoked Polish Kielbasa
1.5 pounds of Yukon god potatoes - diced
1 large onion - chopped
1 quart of fish stock
2 cups of water
3 tablespoons of unsalted butter
1/2 teaspoon marjoram
1/4 cup chopped fresh dill or parsley
salt and black pepper to taste
1 cup of sour cream (served at the table)

Melt butter in heavy pot over medium heat. When it stops frothing add the chopped onions and cook until translucent. Add the potatoes. Cook for a minute or two. Sprinkle everything with salt. Pour in the fish sauce, water, and marjoram, and add pepper to taste. Simmer gently for 20 minutes. Add perch and kielbasa then simmer another 10 minutes. Turn off the heat and add the dill. ladle into bowls and let your guests add sour cream at the table. If you wish, serve a crispy bread such as sourdough.

You don't have to use perch. Any white flaky fish will be good. The Kielbasa doesn't have to be smoked. And if you don't like dill use the parsley instead. You could get by with chicken stock or vegetable stock in a pinch.

mmm sounds delicious

WOW! Thanks for posting. I was just daydreaming about yellow perch the other day.

That does sound very good.

Randy, I agree, but I need the weather to cool down a bit for this dish ...