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1 pound rockfish fillets (in 3/4-inch cubes)
1/2 to 1 whole large onion (chopped)
1 stalk celery (chopped)
1 to 2 medium potatoes (peeled and cubed)
1/2 cup white wine
4 cups vegetable stock
1 cup red bell pepper (1 large pepper, cored, seeded and chopped)
1 cup frozen or fresh corn
1/2 teaspoon chipotle chili powder
1/3 cup chopped fresh parsley
1/4 cup olive oil (or enough to cover the bottom of your pot)
Salt to taste
Freshly ground pepper to taste
Parmesan cheese to taste
1) In a large soup pot add olive oil just enough to cover the bottom of the pan. Saute onions and celery until soft. Add all liquid ingredients, garlic, and potatoes.
2) Simmer for about 20 minutes or until potatoes are soft.
3) Add all remaining ingredients and bring to a simmer for about 5 additional minutes, being careful not to overcook fish.
4) Add parsley last and sprinkle with fresh grated parmesan cheese when serving.