Striped Bass Chowder from The Catch

Ingredients

• For the Pesto and Florets:
• 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
• For the Chowder:
• 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 Fish Stock or clam juice
• 1/4 cup light cream
• 1 pound striped bass fillet, skinned and cut into 1 1/2-inch pieces

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