LibreRecipes

Seafood Chowder with Squash

Info

Rating

Calories

349.0

Protein

24.0

Sodium

1259.0

Fat

18.0

Description

In every good restaurant kitchen, there's a combination of thrift and innovation. We always have a dish like this chowder on the menu because when we portion fish for main courses, there are inevitably some pieces of our excellent, sushi-quality fish too small to serve on their own. And that is another great reason to buy your fish whole: not only can you save the bones and head for fish stock, but you'll be generating two meals from one shopping trip.

Ingredients

1 tablespoon olive oil

1/2 small white onion, minced

1/2 leek (white and pale green parts), halved lengthwise and thinly sliced

1 shallot, minced

1 garlic clove, minced

1 tablespoon peeled and minced ginger

2 cups peeled, seeded, and cubed winter squash, such as kabocha

1 carrot, sliced

1/2 teaspoon mild curry powder

Salt

1 lemongrass stalk, bruised with the side of a chef's knife and halved

1 bay leaf

3/4 cup unsweetened coconut milk

3 1/2 cups Vegetable Broth or water

1 tablespoon olive oil

1 shallot, minced

1 garlic clove, minced

1/2 cup white wine

1 pound mussels, cleaned

1 cup diced winter squash, such as kabocha

1 cup diced potatoes

8 baby turnips, peeled and quartered

8 baby radishes, halved

1/2 pound medium shrimp, peeled, deveined, and halved

1/2 pound skinless black sea bass fillet, cut into small chunks

1 ají dulce or other small red pepper, cored, seeded, halved crosswise, and julienned

Salt and pepper

Extra-virgin olive oil

2 tablespoons minced red onion

1 tablespoon finely chopped chives

Aleppo pepper

Directions

Make the chowder base. In a medium pot, heat the olive oil over medium-low heat. Add the onion and cook until softened, about 6 minutes. Add the leek, shallot, garlic, and ginger and cook, stirring occasionally, until the leek is softened, about 6 minutes. Add the squash, carrot, and curry powder, season with salt, and cook, stirring, for a few minutes.
Raise the heat to medium-high, add the lemongrass, bay leaf, coconut milk, and broth, and bring to a simmer. Cook the chowder base until the squash and carrots are very tender, about 30 minutes.
Meanwhile, make the mussels. In a medium pot, heat the olive oil over medium-low heat. Add the shallot and garlic and cook, stirring often, until softened, about 3 minutes. Increase the heat to high, add the wine, and bring to a boil. Add the mussels, cover the pot, and steam them until they just open wide, 3 to 4 minutes.
Using a slotted spoon, transfer the mussels to a medium bowl. Remove the mussels from the shells; discard the shells and any mussels that haven't opened. Strain the broth into a small bowl.
Once the squash is tender, discard the lemongrass and bay leaf. Process the chowder base in a blender until very smooth and creamy, then pass through a fine-mesh strainer into a large pot.
Bring the chowder base to a simmer, then add the raw diced squash, potatoes, and turnips and cook until tender, about 10 minutes. Add the radishes, shrimp, and sea bass and simmer for about 3 minutes. Stir in the mussels and red pepper. The soup's consistency should be thinner than traditional chowder—add a splash of the reserved mussel liquid, if needed. Season with a touch of salt and pepper. Serve the chowder in bowls, topped with a drizzle of extra-virgin olive oil, the red onion, chives, and Aleppo pepper.

Seafood Chowder with Squash

Info

Description

Ingredients

Directions

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