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Post by Bountyhunter on Apr 18, 2006 19:28:02 GMT -5
Cream of Rockfish Soup by Roberta ("Bobber") Nowell
Ingredients: 1/2 teasthingy minced garlic 1/4 cup butter (unsalted) 1 bunch spring onions (use up to 3/4 stem) chopped 2 tbsp finely shredded than chopped carrots 2 tbsp flour 2 cups chicken broth(unsalted if available) 2 cups whipping cream 1 teasthingy Worcestershire sauce 1 teasthingy salt 1/4 to 1/2 teasthingy red cayenne pepper 1/4 cup sherry 1 1/2 to 2 cups finely shredded cooked rockfish
Rockfish Preparation (Foil Steamed): Remove skin and all dark meat, then place filets in foil packet Drizzle with fresh lemon juice Lightly salt and pepper Place 10 to 12 fresh chive stems ( garlic chives if available) over filets Seal packet tightly-cook 425 degrees for about 20 minutes. Cooking time will vary with thickness of filets. Fish should flake easily.
In soup pot melt butter. Saute garlic, onions, and carrots until tender. Over medium heat, add flour to butter mixture stirring frequently 1 1/2 to 2 minutes. Lower heat and whisk in broth and cream. Return to medium heat, stirring frequently until mixture thickens. Add Worcestershire sauce, salt, cayenne, and sherry. Finally, add rockfish. Finely shredding the rockfish really gives this soup a rich texture. Simmer for 20 minutes Before serving garnish with fresh parsley and paprika.
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