Striped Bass Chowder

Ingredients

serves Serves 4 to 6, active time 30 minutes, total time 50 minutes

• 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
•  
• 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

Procedures

1. To prepare the pesto and florets: In a large pot of boiling water, cook the broccoli rabe until tender, about 2 minutes. Drain and cool. Cut off all the florets and reserve. Chop the stems and leaves and transfer to a food processor. Add the pine nuts, garlic, capers, and lemon zest and process to coarsely chop. Add the cheese and all the olive oil and puree. Season with salt and pepper.
   
2. To prepare the chowder: In a large pot, heat the olive oil. Add the leeks and cook over medium-low heat, stirring a few times, until softened, about 7 minutes. Add the cayenne and cook for about 20 seconds. 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. Add the cream and striped bass and simmer until the fish is just cooked, about 3 minutes. Remove from the heat and add the reserved broccoli rabe florets.
   
3. Ladle the chowder into bowls and pass the pesto at the table to stir in.
   
4. Note: The broccoli rabe pesto and blanched florets can be refrigerated, separately, overnight. Bring to room temperature before using.