ANGEL ACRES CREAM OF ROCKFISH SOUP

 

  • Cooking Time: 25
  • Servings: 10
  • Preparation Time: 25

Ingredients

  • 1/2 lemon
  • 1 clove minced garlic
  • 1/4 cup butter
  • 2 tbsp chopped carrots
  • 2 tbsp flour
  • 2 cups unsalted chicken broth
  • 2 cups whipping cream
  • 2 tbsp Worcester sauce
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup sherry
  • 2 to 2 & 1/2 cups shredded rockfish

Directions

  • Part 1 - preparing the rockfish -
  • Heat oven to 425 degrees.
  • Remove skin and all dark meat - place into foil wrapper.
  • Squeeze lemon juice from lemon over fish.
  • Sprinkle with salt and pepper to taste.
  • Place a dozen chives into fish.
  • Seal up the foil around the fish and bake for 20 minutes.
  • Part 2 -
  • In large pot melt butter.
  • Saute garlic, carrots and onions until soft.
  • Add flour to above mixture and cook over medium heat for 2 minutes.
  • Lower heat and stir in broth and cream.
  • Add sherry, Worcester sauce, salt and pepper.
  • Add rockfish - shredding before putting into soup mix.
  • Serve warm.

Notes

Super duper delicious rockfish soup recipe that the hubby almost didn't want to share, afraid there might be a run on the ingredients! It's my mother-in-laws version of the Roberta "Bobber" Nowell's original recipe.

Categories: Bisque/Cream  Seafood  Soup 

Author Credit: Roberta (Bobber) Nowell

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