Striped Bass Chowder
Olive oil
3 leeks sliced
1 tsp ground cumin
1/2 tsp cumin seeds
1/2 tsp turmeric
1/2 tsp coriander
1/8 tsp cayenne
4 large cloves garlic, chopped
3 fresh tomatoes, chopped
1 and 1/2 cups fish stock
1/2 cup water
1 cup sliced potatoes, preferably small unpeeled potatoes like fingerlings
3/4 cup shelled fresh peas
2 lbs striped bass, sea bass or black bass fillets.
1/3 cup heavy cream
1/4 cup cilantro
salt and pepper to taste
1. Heat olive oil, add leeks. Sauté 3 minutes. Add spices and sauté leeks until they become transparent.
2. Add garlic and sauté 1 minute.
3. Add tomatoes. Sauté 5 minutes until tomatoes are soft.
4. Add fish stock and water. Simmer 5 minutes.
5. Add potatoes. Cover pot. Simmer until potatoes are almost tender.
6. Add fresh peas. Cover pot. Simmer 2 minutes.
7. Add bass cut in large pieces. Simmer gently until bass is cooked through.
8. Remove bass from pot. Add heavy cream and bring to a simmer.
9. Skin bass and break it into medium size pieces. Return to pot with cilantro. Add salt and pepper to taste.