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Cream of
Rockfish
soup
Ingredients:
1/2 teaspoon minced garlic
1/4 cup butter
(unsalted)
1 bunch spring onions (use up to 3/4 stem)
chopped
2 tbsp finely shredded than chopped carrots
2 tbsp
flour
2 cups chicken broth(unsalted if available)
2 cups
whipping cream
1 teaspoon Worcestershire sauce
1 teaspoon
salt
1/4 to 1/2 teaspoon red cayenne pepper
1/4 cup
sherry
1 1/2 to 2 cups finely shredded cooked rockfish
Rockfish
Preparation
(Foil Steamed):
Remove skin and
all dark meat, then place filets in foil packet
Drizzle with
fresh lemon juice
Lightly salt and pepper
Place 10 to 12 fresh
chive stems ( garlic chives if available) over filets
Seal packet
tightly-cook 425 degrees for about 20 minutes.
Cooking time will
vary with thickness of filets. Fish should flake
easily.
In soup pot melt butter. Saute garlic,
onions, and carrots until tender.
Over medium heat, add flour to
butter mixture stirring frequently 1 1/2 to 2 minutes.
Lower heat
and whisk in broth and cream. Return to medium heat, stirring
frequently until mixture thickens.
Add Worcestershire sauce,
salt, cayenne, and sherry.
Finally, add rockfish. Finely
shredding the rockfish really gives this soup a rich
texture.
Simmer for 20 minutes
Before serving garnish with
fresh parsley and paprika. |
Maryland rockfish and seafood soup
Ingredients:
Small Rockfish Filet
6 oz
Maryland crab meat (picked through for shells)
1/2 pound of raw,
cleaned and deveined shrimp
1/2 pound raw Sea Scallops
(quartered)
1/2 pound small mussels cleaned and debearded
2-
10 oz cans of Rotel diced tomatoes and green chilies
1- 35 oz can
Pomodori Pelati Tomatoes
1- 14 1/2 oz can of Beef Broth
30 oz
water
3/4 cup canned Baby Lima Beans (rinsed with water)
3/4 cup
canned White Shoepeg Corn (drained)
3/4 cup canned Cut Green
Beans
3/4 cup frozen Baby Peas (thawed)
1- Bunch Spring Onions
(chopped)
1- teaspoon Minced Garlic
2 Bay Leaves
1 to 1 1/2
teaspoon of Old Bay Seasoning
Salt and Pepper to taste
Combine
all ingredients except seafood. Simmer for 1/2 hour. Add cooked shredded
Rockfish and Crab meat. Bring to boil, and add Shrimp, Scallops, and
Mussels. Return to low when Mussels have opened and Scallops are
opaque. Remove Bay Leaves. Serve with Baguettes with Cheese
Spread.
broiled rockfish cakes 
Ingredients:
1
pound shredded cooked rockfish
1 large egg
1/4 to 1/2 cup of
mayonnaise
1 teaspoon garlic powder
1 teaspoon Old Bay
seasoning
1/2 teaspoon pepper
1/2 teaspoon apple cider vinegar
1
teaspoon Worcestershire sauce
1 teaspoon fresh lemon
juice
Rockfish Preparation (Foil Steamed):
Remove skin and all
dark meat, then place filets in foil packet
Drizzle with fresh lemon
juice
Lightly salt and pepper
Sprinkle 1 tablespoon of basil over
filets
Seal packet tightly-cook 425 degrees for about 20
minutes.
Cooking time will vary with thickness of filets. Fish should
flake easily.
Mix all ingredients together, excluding
rockfish, with whisk. Add rockfish to dressing mixture. Put covered
mixture in refrigerator for about 1 hour. After 1 hour, form cakes with
mixture and return to refrigerator for about 1/2 hour.
Lightly
spray cookie sheet with cooking spray. Place cakes on cookie sheet and
place under broiler at low temperature until they are beautifully browned.
Flip, and do the same for other side. There is no filler in these cakes,
it is just pure delicious rockfish.
To make the deluxe rockfish
sandwich pictured, place two pieces of crisp bacon on top of rockfish
cake, drizzle with creamy ranch dressing, and top with sliced summer
tomatoes and lettuce
