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

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

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.