Striped Bass Chowder From 'The Catch'

Ingredients

• 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
• 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
• or clam juice
• 1/4 cup light cream
• 1 pound striped bass fillet, skinned and cut into 1 1/2-inch pieces

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 17 of 18 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 17 portions

Ingredient	Portion assumed	kcal
Pine	1 oz (28g)	191
Potato	1 medium (173g) baked	161
Clam	100g cooked	148
Olive Oil	1 tbsp (14g)	119
Parmesan Cheese	1 oz (28g)	110
Broccoli	1 cup chopped (156g)	55
Cream	1 tbsp (15ml) heavy	51
Onion	1 medium (110g)	44
Walnut	1 walnut half (4g)	26
Tomato	1 medium (123g)	22
Lemon	juice of 1 lemon (48ml)	12
Chili	1 tsp (2.7g)	8
Clove	1 tsp ground (2g)	7
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Capers	1 tbsp (9g) drained	2
Salt	1 tsp (6g)	0
Striped Bass	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.