Maryland Department of Natural Resources

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Wild Maryland Cookbook​


Butchering Information


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DNR Cookbook

Rockfish Stew

rockfish 

Submitted by Nora Long

"This dish has been refined over the past two winters and the family really enjoys it. It works great with fresh rockfish or rockfish that has been previously frozen. It is also great the next day."

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​​Directions​

  • Sautée onion and garlic for about 3 to 5 minutes in olive oil. (I use the slow cooker set to 350° to do this.)
  • Then add the potatoes. Cook for about 5 more minutes until potatoes start to brown.
  • Add the vegetable broth, tomatoes, tomato juice, and Old Bay next. Once this has come to a boil, turn the slow cooker to low and add the wine, rockfish, and corn.
  • Let cook in the slow cooker for at least an hour. You could also do this on the stove, but make sure to stir it occasionally. Then enjoy!

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​Ingredient​s​

  • 2 pounds of rockfish, trimmed and cubed
  • 6 cups of vegetable broth
  • 1 onion, diced
  • 3 cloves garlic
  • 4 russet potatoes, peeled and cubed
  • 15 ounce can fire roasted tomatoes in juices
  • 5.5 ounces low sodium tomato juice
  • 1 cup frozen corn
  • 1 - 2 cups dry white wine
  • 3 tablespoons Old Bay seasoning
  • 1 teaspoon olive oil

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