Rockfish Chowder (Aka Rock Chowder)
photo by Removed
- Ready In:
- 45mins
- Ingredients:
- 15
- Yields:
-
2 quarts
- Serves:
- 6-8
ingredients
- 1 large onion (chopped)
- 1 stalk celery (chopped)
- 2 medium potatoes (peeled and cubed)
- 118.29 ml white wine
- 946.36 ml vegetable stock
- bay leaf
- 236.59 ml red pepper (1 large cored seeded and chopped)
- 236.59 ml frozen corn or 236.59 ml fresh corn
- 907.18 g rockfish, filets (cubed 3/4 inch)
- 2.46 ml chipotle chile
- salt, to taste
- fresh ground pepper, to taste
- parmesan cheese, to taste
- 78.78 ml chopped fresh parsley
- 59.14 ml olive oil (or enough to cover the bottom of your pot)
directions
- in a large soup pot add olive oil just enough to cover the bottom of the pan. Saute onions and celery until soft.
- Add all liquid ingredients, garlic and potatoes.
- Simmer for about 20 minutes or until potatoes are soft.
- Add all remaining ingredients and bring to a simmer for about 5 additional minutes carful not to over cook fish.
- Add parsley last and sprinkle with fresh grated parmesan cheese when serving.
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