California Central Coast Recipes

Rock Cod Chowder

This creamy fish chowder is loaded with calcium, protein and Vitamin D and is pretty easy to make and it's very delicious! It's so yummy and comforting that it's good to serve when you're having a few close friends over to while away the hours over good conversation and mellow easy-to-digest food.

We use local Rock Cod, but you can also use Red Snapper as a substitute. (Use a firm white fish.) This is one our favorite soups and don't be surprised if everyone wants seconds.

I normally serve this with lightly toasted thin slices of French bread and a nice salad. If you're just starting to come down with--or recuperating from a cold or flu, this one will do the trick to "beef you up" and get you feeling much better! 2017, Rock Cod Chowder
Preparation time: 30 minutes
Cooking time: 1 hour
re-calculate ingredients for:


3 slices Bacon , diced
1/2 Tablespoons unsalted butter , only as needed
2 cups white onion , sliced
1 cup celery , sliced
1 cup carrot , peeled and sliced
Salt to taste
Freshly Cracked Black Pepper
1/3 cup Flour
3 cups Clam Juice
24 ounces Small Yukon Gold potatoes , sliced
5 cups Whole Milk
2 pounds Rock Cod Red Snapper or other firm white fish , cut into 2 inch pieces
1/2 cup Italian parsley , chopped

Preparation Directions.

1 Fry the bacon in a large stockpot over medium-low heat until the bacon is crisp.

2 Add in the onion, celery and carrots, separating the slices. Cook until vegetables are tender.(About ten minutes.)If the vegetable mixture seems very dry, add a bit of butter to help cook them. Season with salt and black pepper to taste.

3 Stir in the flour and scrap pan frequently, cooking for two-three minutes. Add in the Clam juice, and stir well.

4 Add in the potatoes and stir well. Add in the milk. Stir well and bring to almost a boil. Be sure to bring ingredients up from bottom of pan and mix thoroughly. Do not boil.

5 Reduce heat to low and continue to simmer until potatoes are tender when pierced with a fork. (Ten to fifteen minutes.)

6 Add fish and cook for five to ten minutes until fish is cooked through. Remove from heat.

7 Stir in parsley and season with additional salt and black pepper to taste.

8 Serve in individual soup bowls. Sprinkle a little extra parsley on top of each bowl for garnish.

Wine and Food Pairing and Serving Suggestions.

This is a very simple straight forward tasting soup. Serve it with a very simple dry white wine like a Fume Blanc.

A tip from Sue!

Get a Black Pepper Mill

There's nothing that substitutes for freshly cracked black pepper. You can find pepper mills in all price ranges. Just get one that looks like it will hold up well over continual use. Freshly cracked black pepper can really enhance the smell and final taste of a recipe!