2 each whole walleye or yellow pike, cleaned
3 cups fish stock or water
3 cups dry white wine
1 onion, julienne
4 sprigs of fresh thyme
2 bay leaves
4 cloves of fresh garlic
1 yellow squash, cut 1/2 inch thick lengthwise
1 zucchini, cut 1/2 inch thick lengthwise
1 small eggplant, cut 1/2 inch thick lengthwise
4 roma tomatoes, cut in half
1/4 cup olive oil
2 teaspoons minced garlic
1 cup extra virgin olive oil
1 tablespoon chopped fresh basil
2 tablespoons Creole Mustard
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