Even though this recipe didn’t win the Million Dollar Rockfish Cook-off in Virginia Beach during the tournament in December, it was a hit with the staff at Chesapeake Angler Magazine.

The recipe is courtesy of Capt. Craig Paige, of Paige II Charters out of Virginia Beach. http://www.paige2charters.com

3 cans cream of celery soup
2 large cans of carnation evaporated milk
1 1/4 to 1 1/2 pounds of rockfish
1/2 large onion, minced
1 stick butter, melted
1Tbsp Old Bay seasoning

Sauté onion in the butter until onions become translucent.

Poach or bake fish until flaky; Drain all liquid from fish.

Add soup and milk to a medium to large soup pot (nonstick works best).

Add onion, fish and seasoning to pot.

Heat on low 1 to 1 1/2 hours stirring often to keep soup from sticking.

Serve hot.