Darius' Rockfish Chowder
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All White Fish Easy Fast

Darius' Rockfish Chowder

Written by: Darius Kasprzak

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Published on

Information

Prep time

10min

Cook time

30min

Servings

2

A fisherman’s tried and true recipe.

Ingredients

  • 1 ½ tablespoons butter
  • ½ medium white onion, chopped
    2 russet potatoes, peeled and cut into
  • 1-inch pieces
  • 1 pound rockfish, cut into 2-inch pieces 
  • 1 cup frozen corn kernels
  • 1 (12-ounce) can evaporated milk
  • Salt and pepper, to tast
  • Bacon bits or smoked salmon for garnish, optional

Directions

COOK ONIONS AND POTATOES

In a medium pot, melt the butter over low heat. Add the onion and cook, stirring until softened, about 10 minutes.
Add potatoes and enough water to just cover (about 3 cups). Season with salt and pepper. Bring to a simmer, then cover and cook until potatoes are just tender, about 15 minutes.

ADD FISH AND CORN

Arrange fish on top of the potatoes, then cover and simmer until the fish and potatoes are cooked through, about 10 minutes.
Stir in the corn and evaporated milk. Cover and simmer until heated through, being careful not to overcook the fish.

SERVE

Season again if needed and serve immediately. Top with bacon bits or smoked salmon pieces if desired.

Darius Kasprzak

Darius Kasprzak (F/V Marona) says "I love the independence and that you can harvest sustainably with artisanal fishing methods like hand-tended hook and line – feeding people high-quality protein without damage to the environment with the right fishing methods like jigging."

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