Categories: Fish/sea, Sauces 
      Yield: 4 servings 
  
           Salt and fresh pepper               1 tb Tomate pureee 
      1 c  Boiling water                       6 tb Olive oil 
      4    Walleyes, cleaned                   2 tb Capers 
      2    Bay leaves                          2    Cloves garlic, minced 
      2 tb Flour for dredging                  3 tb Chopped parsley 
    1/2 ts Thyme                               1 c  Red wine 
      1    Onion, minced                   
  
  Salt and pepper the fish and dredge in flour.  Shake off excess. 
    In a heavy saucepan saute the onion in 2 Tbs. olive oil. When 
  translucent, add the garlic and slowly saute another minute. Stir in 2 
  tablespoons flour, blend well, and cook, stirring for a minute or two. Off 
  heat pour in the wine and boiling water; whisk thoroughly. Return to heat, 
  whisking as the sauce thickens. Add bay leaves, thyme, and tomato puree. 
  Let simmer while you sear the fish. 
    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.