Rockfish and Crab Chowder Recipe
Ingredients:
- 1 1/2 pounds rockfish (striped bass) fillet, cut into 1/2-inch cubes
- 1 pound jumbo lump crab meat, picked over for shells
- 6 slices of applewood-smoked bacon, finely diced
- 4 tablespoons unsalted butter
- 1 cup Spanish or yellow onion, diced
- 1 cup celery, diced
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 4 tablespoons all-purpose flour
- 1 cup dry white wine
- 3 cups homemade fish stock (chicken stock may be substituted)
- 1 bay leaf
- 1 cup potato, diced
- 2 cups half-and-half
- Tabasco sauce
- Parsley, finely chopped, to garnish
- Smithfield ham, julienned, to garnish
How to cook Rockfish and Crab Chowder:
- In a large saucepot, over medium heat, render bacon until tender. Add butter and gently sauté onions, celery, and garlic until onions are translucent. Season to taste. Sprinkle with flour and stir, making sure you cook the flour. It will remove the raw flour taste.
- Add white wine and reduce by half. Add fish stock and bay leaf. Bring to a boil. At this point, the chowder should begin to thicken. Add the potatoes and cook until tender, about 10 minutes.
- Then add the rockfish. Once the fish is cooked through, the crab meat and half-and-half can be added. Stir in a couple of dashes of Tabasco sauce. Check seasonings and remove bay leaf. Garnish with chopped parsley and Smithfield ham.
- Serve the Rockfish and Crab Chowder hot with crusty bread or crackers.
Note:
The Rockfish and Crab Chowder recipe is delicious, simple, and really easy to cook.
Nutritional Value Per serving:
386 calories; 42 grams protein; 18 grams fat; 9 grams saturated fat; 13 grams carbohydrate; 1 gram fiber; 145 milligrams cholesterol; 577 milligrams sodium
This recipe for Rockfish and Crab Chowder serves/makes: 6 – 8 servings
The Rockfish and Crab Chowder recipe is adopted from Brendan M. Keegan Jr., executive sous-chef, O’Leary’s Seafood Restaurant (Annapolis, MD, U.S.)
Main Ingredient: Seafood Mix
Preparation Method: Soup/Stew
Cuisine: American