Rockfish Chowder

Recipe Courtesy of Real Good Fish

With the crazy weather we’ve had the last few days, a hearty chowder using rockfish, a staple of the Monterey Bay, is just what the doctor ordered. Check our Local Catch Guide for tips on how to find local rockfish right off the boat, or from one of the local seafood businesses, such as Sea Harvest Monterey or Moss Landing, H&H Fresh Fish Co, Ocean2Table, or Real Good Fish (who shared this amazing recipe with us!). 

INGREDIENTS

1 pound rockfish fillets (in 3/4-inch cubes)
1/2 to 1 whole large onion (chopped)
1 stalk celery (chopped)
1 to 2 medium potatoes (peeled and cubed)
1/2 cup white wine
4 cups vegetable stock
Bay leaf
1 cup red bell pepper (1 large pepper, cored, seeded and chopped)
1 cup frozen or fresh corn
1/2 teaspoon chipotle chili powder
1/3 cup chopped fresh parsley
1/4 cup olive oil (or enough to cover the bottom of your pot)
Salt to taste
Freshly ground pepper to taste
Parmesan cheese to taste

PREPARATION

1. In a large soup pot add olive oil just enough to cover the bottom of the pan. Saute onions, garlic, and celery until soft.  Add all liquid ingredients and potatoes.

2. Simmer for about 20 minutes or until potatoes are soft.  

3. Add all remaining ingredients and bring to a simmer for about 5 additional minutes, being careful not to overcook fish.

Add parsley last and sprinkle with fresh grated parmesan cheese when serving.