Teall Family Poached Rockfish Recipe

This recipe uses a filleted rock fish and the fish carcass. However, the recipe can be made without the fish stock, adding extra wine, or by substituting chicken or veggie broth for fish stock.

Ingredients

·      2-4 rockfish fillets

·      1-2 onions chopped

·      Chopped garlic to taste

·      1-2 tomatoes chopped

·      1 cup white wine

·      1 cup fish stock made from the fish carcass (See below)

·      Optional: 1 T heavy cream

·      1 T capers

Make the stock:

·      Put a large stock pot over medium-high heat. Add olive oil and chopped onion, celery and seasonings.

·      Saute until beginning to brown.

·      Add the fish carcass in a few pieces and water to cover it.

·      Boil 40 min, remove fish carcass or strain the stock.

Cook the fillets:

·      In a large pan heat olive oil over medium heat.

·      Cook onions and garlic til very soft, ~10 min

·      Add tomatoes and boil down 5 min

·      Add 1 c. fish stock, 1 c. white wine, boil down  10 min

·      Add fillets on top of the veggies. Cover the pan and simmer 4-5 min till cooked through.

·      Add heavy crème and capers and mix in.

Serve fillets and sauce over a bed of fettucine.