Rockfish Chowder Aka Rock Chowder Recipes

Steps:

• 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.

Steps:

• Heat oil in a large saucepan. Add onion and celery and sauté about 3 minutes.
• Add carrots, potatoes, thyme, paprika, salt (if using), and clam broth. Wrap peppercorns and bay leaves in cheese cloth. Add to pot. Bring to a boil, reduce heat, and simmer 15 minutes.
• Add fish and simmer an additional 15 minutes, or until fish flakes easily and is opaque.
• Remove fish and vegetables; break fish into chunks. Bring broth to a boil and continue boiling until volume is reduced to 1 cup. Remove bay leaves and peppercorns.
• Shake flour and 1/2 cup low-fat (1%) milk in a container with a tight-fitting lid until smooth. Add to broth in saucepan with remaining milk. Cook over medium heat, stirring constantly, until mixture boils and is thickened.
• Return vegetables and fish chunks to stock and heat thoroughly. Serve hot, sprinkled with chopped parsley.