Rockfish chowder is a delicious dish that’s super easy to make and packed with healthy protein. Whether you’re looking for a starter or main course, this savory chowder is sure to satisfy your cravings. With a rich and creamy base and succulent chunks of striped bass, this chowder is a perfect way to warm up on a chilly day. With budget-friendly ingredients, you can enjoy this hearty meal without breaking the bank.
Preparation
To prepare rockfish chowder, you will need the following ingredients: 1 lb of skinless and boneless rockfish fillets, diced into bite-size pieces, 2 cups of diced potatoes, 1 cup of frozen corn, 1 diced onion, 2 cloves of minced garlic, 2 cups of fish stock or clam juice, 1 cup of heavy cream, 1 cup of whole milk, 1 teaspoon of dried thyme, 2 tablespoons of butter, salt, and pepper to taste.
Begin by melting the butter in a large pot over medium heat. Add the onions and garlic, and sauté until softened, about 5 minutes. Add fish stock or clam juice, milk, cream, thyme, salt, and pepper. Bring the mixture to a simmer and add the potatoes, using a cooking time of 10 minutes, or until the potatoes are tender. Add the rockfish filets, and corn, and cook until the fish is cooked through about 5 more minutes. Taste and adjust seasoning as necessary. Ladle the chowder into bowls and serve hot, garnished with chopped parsley or green onion if desired.
Main Ingredients Needed
The main ingredients for rockfish chowder are rockfish fillets, diced potatoes, onions, garlic, fish stock or clam juice, milk or cream, corn, thyme, salt, and pepper. Rockfish fillets are the main source of protein. Potatoes provide a thick and creamy texture, while onions and garlic give them a savory base. Fish stock or clam juice produces a flavorful essence, with whole milk and cream making the chowder rich and creamy. Corn adds some sweetness, while the remaining spices offer a nice balance of flavors. All these ingredients are simmered together to create a comforting and delicious chowder.
Easy Rockfish Chowder
Ingredients
- 1 lb Rockfish, boneless, skinless
- 2 cups Potatoes, diced
- 1 cup Frozen corn
- 1 onion, medium, diced
- 2 cloves Garlic, minced
- 2 cups Fish stock or Clam juice
- 1 cup Heavy cream
- 1 cup Whole milk
- 1 tsp Thyme, dry
- 2 tbsp Butter
Instructions
- Melt butter in a large pot over medium heat.
- Add the onions and garlic, sauté until softened, about 5 minutes.
- Add fish stock or clam juice, milk, cream, thyme, salt and pepper.
- Bring the mixture to a simmer and add potatoes, cook for about 10 minutes, or until the potatoes are tender.
- Add the rockfish fillets, and corn, cook until the fish is cooked through, for about 5 more minutes. Taste and adjust seasoning as necessary.
- Ladle the chowder into bowls and serve hot, garnished with chopped parsley or green onion if desired.
Notes
How to make fish stock
- Fish bones and scraps (from any white fish such as rockfish or cod)
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 stalks of celery, diced
- 1 carrot, peeled and diced
- 1 bay leaf
- A few sprigs of fresh thyme or parsley
- 2-3 peppercorns
- Water
- Rinse the fish bones and scraps under cold running water to remove any debris.
- In a large pot, add the fish bones and scraps, onion, garlic, celery, carrot, bay leaf, thyme or parsley, and peppercorns.
- Add enough water to the pot to cover the ingredients by about an inch.
- Bring the mixture to a simmer over medium-high heat.
- Reduce the heat to low and let the stock simmer gently for about 30 minutes to an hour.
- Skim off any foam or impurities that rise to the surface during the simmering process.
- Once done, remove the pot from the heat and strain the stock through a fine-mesh strainer or cheesecloth.
- Allow the stock to cool, then transfer it to an airtight container and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.
FAQ
It’s a hearty soup dish that primarily features rockfish or striped bass. It’s filled with various vegetables, potatoes, and a cream or broth base, resulting in a rich and satisfying meal.
Yes, you can. You can substitute it with another firm, white fish like cod, halibut, or haddock. The key is to use a fish that will maintain its structure when cooked in the chowder.
This fish chowder takes about an hour to an hour and a half to prepare and cook. This includes time for chopping the vegetables, preparing the fish, and allowing the chowder to simmer to meld the flavors together.
It can be a healthy dish when prepared with a lot of vegetables and a light broth base. Rockfish itself is a good source of lean protein and omega-3 fatty acids. However, if it’s prepared with a lot of cream or butter, the calorie count can increase.
Absolutely. Because the soup contains dairy and fish, it’s important to cool it quickly and freeze it promptly to maintain the best quality. When you’re ready to eat it again, reheat it slowly to prevent the dairy from curdling and the fish from becoming too tough.
Using homemade fish stock instead of water or store-bought broth can add depth. Experiment with herbs and spices, like thyme, bay leaves, or Old Bay seasoning. A splash of white wine or sherry is another way to bring out the flavors in the dish.
