She Rock Soup

Source: Joe C., Albemarle County

Grand Prize Winner of Save Our Food Recipe Contest

1 3-pound rockfish fillet, striped bass

1 whole, large sweet onion

4 stalks celery

1 leek (white part only)

2 sticks butter

1 tablespoon Cajun seasoning

6 tablespoons Old Bay seasoning

1 tablespoon salt

1 tablespoon pepper

1 tablespoon sugar
¾ cup sherry

1 quart half & half

1 quart whole milk

1 ½ cup all-purpose flour

½ tablespoon paprika

Chop leek, celery and onions. In large pot, melt butter and add the seasonings and sherry. Stir until mixed well. Add leeks, celery and onions to mixture. Continue to cook on high heat until vegetables caramelize, stirring often. In separate pot, boil salted water (2 tablespoons salt). Cut rockfish into 1 to 2 inch chunks and add to water. Cook until white and flaky, or about 5 minutes. Drain fish from pot, reserving 2 1/2 cups liquid. Flake fish with fork, until it reaches the consistency of crab meat. Add flour to seasoned vegetable mixture to make rue. Add the 2 ½ cups reserved fish water and slowly stir until smooth. When smooth, add milk and half & half. Continue cooking and stirring on high heat until it begins to thicken. Add cooked fish and remove from heat.