Striped Bass Chowder From 'The Catch'
This vibrant and flavorful dish combines the freshness of broccoli rabe with the delicate richness of a creamy chowder. The tender broccoli rabe is transformed into a tangy pesto that pairs perfectly with the hearty striped bass and potatoes in the chowder. This recipe is a delightful balance of textures and flavors, bringing a burst of color and taste to your table.
— Constant Cookbook
Ingredients
- 1 1/4 pounds broccoli rabe, lower stems cut off
- 1/4 cup toasted pine nuts
- 1 garlic clove, minced
- 1 1/2 tablespoons capers, drained and chopped
- 1 1/2 teaspoons finely grated lemon zest
- 1/4 cup grated Parmesan
- 1/2 cup plus 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 medium leeks, white and pale green parts, thinly sliced
- Pinch of cayenne pepper
- 1 cup canned stewed tomatoes, chopped
- 1/2 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 3 cups
- or clam juice
- 1/4 cup light cream
- 1 pound striped bass fillet, skinned and cut into 1 1/2-inch pieces
Instructions
- For the Pesto and Florets: In a large pot of boiling water, cook broccoli rabe until tender, about 2 minutes. Drain and cool. Cut off all florets and reserve. Chop stems and leaves and transfer to a food processor. Add pine nuts, garlic, capers, and lemon zest and process to coarsely chop. Add cheese and all olive oil and purée. Season with salt and pepper.
- For the Chowder: In a large pot, heat olive oil. Add leeks and cook over medium-low heat, stirring a few times, until softened, about 7 minutes. Add cayenne and cook for about 20 seconds. Add tomatoes, potatoes, stock, and 1 cup water and bring to a boil. Partially cover and simmer over medium-low heat until potatoes are tender, about 10 minutes. Add cream and striped bass and simmer until fish is just cooked, about 3 minutes. Remove from the heat and add reserved broccoli rabe florets.
- Ladle chowder into bowls and pass pesto at the table to stir in.
- Note: The broccoli rabe pesto and blanched florets can be refrigerated, separately, overnight. Bring to room temperature before using.
Yield
Serves 4 to 6
Nutrition
- Calories: 483 kcal
- Carbohydrate Content: 22 g
- Cholesterol Content: 42 mg
- Fiber Content: 5 g
- Protein Content: 24 g
- Saturated Fat Content: 6 g
- Sodium Content: 682 mg
- Sugar Content: 5 g
- Fat Content: 35 g
- Serving Size: Serves 4 to 6
- Unsaturated Fat Content: 0 g
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