• 1 salt and fresh pepper
  
• 1 c boiling water
  
• 4 walleyes
  
• cleaned
  
• 2 bay leaves
  
• 2 tb flour for dredging
  
• 1/2 ts thyme
  
• 1 onion
  
• minced
  
• 1 tb tomate pureee
  
• 6 tb olive oil
  
• 2 tb capers
  
• 2 cloves garlic
  
• minced
  
• 3 tb chopped parsley
  
• 1 c red wine
  

In a pan large enough to hold the 4 walleyes in one layer, heat the remaining oil and when hot, but nor smoking, sear the fish quickly on each side.

Now, pour the red wine sauce over the fish. Bring to a boil, then quickly lower the heat. Cover and let simmer for about 15 minutes. Just before serving remove the bay leaves, adjust the seasoning (the sauce will probably need salt and pepper), toss the capers in, and sprinkle with chopped parsley on top.