Rockfish Chowder (Aka Rock Chowder)

Name: Rockfish Chowder (Aka Rock Chowder)
Ingredients: 1 large onion (chopped); 1 stalk celery (chopped); 2 medium potatoes (peeled and cubed); 1/2 cup white wine; 4 cups vegetable stock; bay leaf; 1 cup red pepper (1 large cored seeded and chopped); 1 cup frozen corn or 1 cup fresh corn; 2 lbs rockfish, filets (cubed 3/4 inch); 1/2 teaspoon chipotle chile; salt, to taste; fresh ground pepper, to taste; parmesan cheese, to taste; 1/3 cup chopped fresh parsley; 1/4 cup olive oil (or enough to cover the bottom of your pot)

15 ingredients

5 steps

Ingredients

1 large onion (chopped)
1 stalk celery (chopped)
2 medium potatoes (peeled and cubed)
1/2 cup white wine
4 cups vegetable stock
bay leaf
1 cup red pepper (1 large cored seeded and chopped)
1 cup frozen corn or 1 cup fresh corn
2 lbs rockfish, filets (cubed 3/4 inch)
1/2 teaspoon chipotle chile
salt, to taste
fresh ground pepper, to taste
parmesan cheese, to taste
1/3 cup chopped fresh parsley
1/4 cup olive oil (or enough to cover the bottom of your pot)

Directions

1

in a large soup pot add olive oil just enough to cover the bottom of the pan. Saute onions and celery until soft.
2

Add all liquid ingredients, garlic and potatoes.
3

Simmer for about 20 minutes or until potatoes are soft.
4

Add all remaining ingredients and bring to a simmer for about 5 additional minutes carful not to over cook fish.
5

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