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
Personal Notes
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