A fisherman’s tried and true recipe.
- 1 1/2 tablespoons butter
- 1/2 medium white onion, chopped
- 2 russet potatoes, peeled and cut into 1-inch pieces
- 1 pound rockfish, cut into 2-inch pieces
- 1 cup frozen corn kernels
- 1 (12-ounce) can evaporated milk
- Salt and pepper, to taste
- Optional: bacon bits or smoked salmon
Cook onions and potatoes
In a medium pot, melt the butter over low heat. Add the onion and cook, stirring until softened, about 10 minutes.
Add potatoes and enough water to just cover (about 3 cups). Season with salt and pepper. Bring to a simmer, then cover and cook until potatoes are just tender, about 15 minutes.
Add fish and corn
Arrange fish on top of the potatoes, then cover and simmer until the fish and potatoes are cooked through, about 10 minutes.
Stir in the corn and evaporated milk. Cover and simmer until heated through, being careful not to overcook the fish.
Season again if needed and serve immediately. Top with bacon bits or smoked salmon pieces if desired.
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Know Your Cook
Darius Kasprzak (F/V Marona) says "I love the independence and that you can harvest sustainably with artisanal fishing methods like hand-tended hook and line – feeding people high-quality protein without damage to the environment with the right fishing methods like jigging."