Rockfish Soup


  1. Melt butter in large saucepan over medium-low heat. Stir in leeks, shallots, fennel, and 1/2 tsp. salt in butter, and cook until softened.
  2. Stir wine into leek mixture, increase heat to medium, and cook for 2 minutes. Add stock and simmer.
  3. Add potatoes to leek mixture and simmer, stirring occasionally, until potatoes are tender. Season with salt, black pepper, and cayenne pepper.
  4. Add fish, stir, cover, and cook for 3 minutes. Stir again gently, reduce heat to medium-low, and cook until fish flakes easily with a fork.
  5. Finish with cream, garnish with nutmeg and tarragon.
  6. Season to taste with salt and pepper. Serve with seasonal greens and crusty bread.


Serves 4

Beverage pairing: Pinot Blanc, Sauvignon Blanc, or pale ale


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  • 2 Tbsp. butter
  • 1/2 cup leeks, sliced
  • 1/2 cup shallots, sliced
  • 3/4 cup pinot gris or sauvignon blanc
  • 1 1/4 cups fish stock
  • 1/2 cup fennel bulb, sliced
  • 1 lb. baby red potatoes, cut in halves or quarters
  • Salt and fresh ground pepper, to taste
  • Pinch cayenne pepper, to taste
  • 1 lb. rockfish fillets, cut into 2-inch pieces
  • 1/2 cup heavy cream
  • Pinch of ground nutmeg
  • 1 Tbsp. fresh tarragon, chopped