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Yield: 4 servings
Ingredients:
1/4 cup olive oil, divided
1/4 cup chopped green pepper
1/4 cup chopped white onion
1/4 cup chopped celery
1/4 teaspoon cayenne
1 teaspoon unsalted butter
2 cups corn kernels, fresh or frozen
2 cups fish or chicken stock
1/4 cup cream
Salt and freshly ground black pepper to taste
4 rockfish fillets, approximately 6 ounces each
1 cup shucked local oysters with their liquor
Chopped chives, for garnish
Method:
In a large sauté pan over medium high heat, add 2 tablespoons of olive oil. Next, add the green pepper, white onion and celery and begin to wilt vegetables. After about 2 to 3 minutes, add the cayenne and butter. Add the corn and continue to cook another minute or so. Then add the stock and bring to a simmer. Drizzle in the cream and stir to combine. Season with salt and pepper and reduce the heat to low and continue to cook for another 5 minutes.
Place a cast iron skillet over high heat. Meanwhile, season the rockfish with salt and pepper. Add the remaining olive oil to the pan and place the rockfish, flesh side down, in the pan. Season the skin side with salt and pepper. After 2 minutes, flip the fish and continue to cook for 2 minutes or until the skin is crispy. Transfer to paper towel lined plate to drain off excess oil. Now, add the oysters and their liquor to the corn mixture and stir to combine.
To serve, spoon some of the oyster and corn stew in the bottom of a warmed bowl. Top with the crispy rockfish and garnish with chopped chives and serve immediately.
This recipe was featured on the Keeping it Local Episode of Emeril Green.
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