Tag: Rockfish stew

Seafood Bisque great way to enjoy rockfish, crab

The delicious combination of Oregon Coast rockfish, crab and shrimp in a thick, creamy soup will have your family coming back for seconds, and friends or co-workers over for dinner impressed. Seafood Bisque, which resembles clam chowder – but without the clams, potatoes and bacon – is surprisingly easy to make, yet rivals the menu of an elegant French restaurant.

The combination of fresh rockfish, crab and shrimp make this creamy soup a home run.

Capt. Andy of Brookings Fishing Charters has cooked up several variations of seafood bisque recipes. This is his favorite, in part because it is simple and quick, yet incredibly delicious. This recipe is perfect with rockfish, lingcod or halibut, combined with shrimp (either large shelled and deveined shrimp or Oregon Coast salad or cocktail shrimp), and fresh crab meat. Just rockfish and crab, or fish fillets and shrimp meat will work with the recipe, although all three give it a 10 out of 10.

The Louisiana twist to the recipe – with cajun seasonings – gives it a unique flavor that complements Pacific Northwest seafood.

Seafood Bisque takes just a few minutes to prep, and is ready to serve in 45 minutes.

Seafood Bisque is a great way to enjoy the rockfish caught on our charter boats.

Rockfish and Crab Bisque

1 pound rockfish, lingcod or halibut fillets, cut into small chunks

1/2 pound crab meat

1/2 pound shrimp meat

2 cubes unsalted butter

1 bunch green onion, chopped

2 cups heavy cream

2 cups half and half

1/4 cup white flour

1/2 can creamed corn (optional ingredient)

1 tsp cajun seasoning

1 tsp Old Bay seasoning

1/2 tsp cayenne pepper

1/2 tsp salt

1/2 tsp black pepper

Melt butter in a large pot, and saute green onions.

Sprinkle flour over the melted butter and onions, and stir well.

Add heavy cream, half and half, seafood, seasonings, and if desires, the half can of cream corn. Stir continuously as the bisque is brought to a boil, then reduce heat and simmer for 30 minutes. The raw fish will quickly cook, and add an incredible flavor to the creamy soup.

Garnish with fresh parsley. Serve with sour dough or french bread, and white wine.

Melt butter in a large pot, and saute chopped green onions.
Once the onions are cooked, add 1/4 cup flour.
Add heavy cream and half and half, seafood, cajun seasons, cayenne pepper, salt and pepper, and Old Bay.
This creamy soup is ready to serve after simmering for 40 minutes.

To book a charter to catch your own rockfish or lingcod, visit www.brookingsfishing.com or call (541) 813-1082.

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.

Rockfish and Sausage Stew is a delicious way to enjoy Oregon Coast rockfish.

Ingredients

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

Cut a pound of rockfish fillets into small pieces, about 1 square inch each. The fillets of two or three rockfish is all that is needed for this recipe.

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.

The finished stew will have you coming back for seconds.

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