Striped Bass Chowder from 'The Catch

Name: Striped Bass Chowder from 'The Catch
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 567 grams broccoli rabe, lower stems cut off; 2 Tbsps capers, drained and chopped; 1 pinch Pinch of cayenne pepper; 710 milliliters Fish Stock or clam juice; 1 garlic clove, minced; 2 mediums leeks, white and pale green parts, thinly sliced; 2 teaspoons finely grated lemon zest; 59 milliliters light cream; 2 Tbsps olive oil; 59 milliliters grated Parmesan; 4 servings Pesto and Florets; 59 milliliters toasted pine nuts; 4 servings Salt and freshly ground black pepper; 237 milliliters canned stewed tomatoes, chopped; 454 grams striped bass fillet, skinned and cut into 1 1/2-inch pieces; 227 grams Yukon Gold potatoes, peeled and sliced 1/4 inch thick

Striped Bass Chowder from 'The Catch might be just the main course you are searching for. Watching your figure? This gluten free and pescatarian recipe has 503 calories, 32g of protein, and 26g of fat per serving. This recipe serves 4. This recipe covers 43% of your daily requirements of vitamins and minerals. Head to the store and pick up pesto and florets, lemon zest, salt and pepper, and a few other things to make it today. To use up the light cream you could follow this main course with the Cream Scones as a dessert. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

To prepare the pesto and florets: In a large pot of boiling water, cook the broccoli rabe until tender, about 2 minutes.

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Broccoli Rabe

Pesto

Water

Equipment you will use

Pot

Drain and cool.

Cut off all the florets and reserve. Chop the stems and leaves and transfer to a food processor.

Equipment you will use

Food Processor

Add the pine nuts, garlic, capers, and lemon zest and process to coarsely chop.

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Lemon Zest

Pine Nuts

Capers

Garlic

Add the cheese and all the olive oil and puree. Season with salt and pepper.

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Salt And Pepper

Olive Oil

Cheese

To prepare the chowder: In a large pot, heat the olive oil.

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Olive Oil

Chowder

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Pot

Add the leeks and cook over medium-low heat, stirring a few times, until softened, about 7 minutes.

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Leek

Add the cayenne and cook for about 20 seconds.

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Ground Cayenne Pepper

Add the tomatoes, potatoes, stock, and 1 cup water and bring to a boil. Partially cover and simmer over medium-low heat until the potatoes are tender, about 10 minutes.

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Potato