Manhattan Sea Bass and Fennel Chowder

While a fan of thick and creamy New England clam chowder, I have come to love a Manhattan chowder so long as the seafood flavors rule.

Here, the sweet notes from the fennel, spring onion and caramelized tomato give an aromatic, yet delicate backdrop for the fresh sea bass and shrimp flavors to come through beautifully.
1 head fennel, diced 1/2-inch
4-5 spring onions, cut into 1-inch pieces, white parts and thicker stalks mostly
2-3 cloves garlic, minced
1 Tbsp fresh thyme leaves, minced
1/2 jalapeño pepper, seeded and sliced, or 1/4 tsp dried red pepper flakes
1 can petite diced tomatoes, drained, juices reserved

1 quart chiken broth
1 Tbsp fish sauce
1 Tbsp Worcestershire sauce
2 medium Yukon Gold potatoes, peeled and diced 1/2-inch, about 2 cups
1-1/2 lb Sea Bass fillet, skinned, cut into 1-inch cubes
6 medium shrimp, peeled and cut into 3-4 pieces each
fennel fronds, or fresh dill for garnish, optional

Reserve some of the fronds from the fennel for garnish. Sauté the fennel in a soup pot with a dash of olive oil for about 8-10 minutes, until softened and browning around the edges.

Add the onions, garlic, thyme and jalapeño pepper, and continue sautéing foe another 5 minutes or so.

Remove vegetables to a bowl.

Add a dash more olive oil to the soup pot and heat to high. When oil is very hot, carefully add drained tomatoes and allow to sizzle and deepen in color, stirring fairly often.

After about 5 minutes, the color should deepen. Add the broth, fish sauce, Worcestershire sauce and potatoes, and bring to a gentle boil, Stir and reduce to a simmer.

Cook for about 8-10 minutes, just until the potatoes are just getting tender to the prick of a sharp knife.

Add the fish and shrimp to the soup and heat through.

The fish should turn from pinkish to white and the shrimp should turn pink. Spoon chowder into bowls and garnish with fennel fronds or fresh dill if desired.


Serves 4.