Monday, November 3, 2008


This is a fantastic recipie from Cantler's waterfront restaurant and crab house. I recommend DOUBLING the amount of oysters used. If you are ever in Anapolis, stop by Cantler's. (unsolicited plug - send me a t-shirt).

1 pound Maryland rockfish fillets, cut into cubes
1 pound Maryland crabmeat, fresh or pasteurized
1 pint Maryland oysters, standards
slices bacon
1 cup onion, diced
2 stalks celery, diced
1 clove garlic
1 10 oz can Irish potatoes
1 8 oz jar clam juice
1 cup white wine
1 quart water
1 can 14oz chicken broth
2 tablespoons parsley
1 10 oz can tomatoes
1 tablespoon seafood seasoning
1 lb bag frozen corn
1 lb bag frozen carrots
salt and pepper, to taste

In large pot, cook bacon until crisp, set aside, drain grease. In same pot, sauté onion, celery, and garlic until soft. Do not brown. Add remaining ingredients. Cook until vegetables are tender, add seafood. Simmer and serve.


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