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!

Beware cooking wine!

Never use a "so-called cooking wine" that's marketed specifically as a cooking wine for your sauce. Only use a wine that would not be objectionable to drink by itself. In lighter sauces a good one to use is a nice Fume' Blanc or Sauvignon Blanc. In stronger red sauces, use a decent red wine such as a Barolo, Zinfandel or Cabernet.