More Great Recipes: Bisque/Cream | Seafood | Soup

Angel Acres Cream of Rockfish Soup

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Serves 10 | Prep Time 25 | Cook Time 25

Why I Love This Recipe

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.

Ingredients You'll Need

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


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.

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