Striped Bass Chowder from The Catch

Striped Bass Chowder from 'The Catch'

Striped Bass Chowder from 'The Catch'


50 minutes

Details
  • Servings:   6
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   soup
Cuisine
  • american
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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