Rockfish and Sausage Stew
While fish tacos and fish and chips have long been a favorite way to enjoy the tasty rockfish caught aboard our fishing charters, Rockfish and Sausage Stew is a delicious meal that is great any time of the year. This recipe is easy, quick, and will leave your family or guests wanting a second helping. It also is friendly to low-carb and keto diets.
Rockfish and Sausage Stew can be prepared from fresh or frozen rockfish. Other white-fleshed fish fillets, including lingcod, halibut or Pacific cod can be used. Great on a cold, stormy winter day with fish from the freezer, or on those cool, foggy Oregon Coast summer evenings.
2 tbsp. butter or olive oil
6 oz. cooked andouille sausage, sliced
2 small leeks, white and light green portions, sliced
1 fennel bulb, chopped
2 garlic cloves, chopped
2 tbsp. parsley, chopped
2 bay leaves
1/3 cup white wine
1 can (28 oz.) diced tomatoes
2 bottles (8 oz, each) clam juice
3 cups water
1 lb. rockfish fillets, boneless and skinless, cut into small pieces
1/2 lb. Oregon pink shrimp meat, or peeled and deveined medium shrimp
salt and pepper to taste
In a large pot, heat the olive oil or butter, and add sliced sausage, leeks and fennel. Cook over medium heat for 5 minutes. Add garlic and bay leaves. Add white wine and cook for 2 minutes.
Add tomatoes and increase heat to medium high. Cook, stirring occasionally, for 10 minutes. Add clam juice and 3 cups water. Bring to a boil, and add pieces of rockfish. Cook 4 minutes. Add shrimp meat.
Cook for 2 to 3 more minutes, discard bay leaf, stir in parsley, and season to taste with salt and pepper.
To catch a limit of rockfish to make Rockfish and Sausage Stew, or any of our other great seafood recipes, book a Brookings fishing charter at www.brookingsfishing.com