Monday, August 17, 2009

Fish Chowder with Striped Bass


I made this recipe,paired and cooked it with a Goosecross Chardonnay. Although I strayed from the Hudson Valley on this one, a Whitecliff Chardonnay or Millbrook Chardonnay would go just as well . You want a Chardonnay that is slighly oaky with a hint of butter. It's a very simple dish and easy to make.

1/4 cup Olive Oil
1 tsp fennel seeds
1 medium onion, chopped
2 potatoes, peeled and diced
1 bay leaf
1 carrot, chopped
1 summer squash shredded
3/4 cup dry white wine
2 cups chicken stock
1 can (15 ounce) crushed tomatoes
1/2 tsp ground turmeric
1/4 tsp saffron threads
2 pounds Striped Bass cut in cubes
1 cup heavy cream

Heat oil in a stew pot and add fennel seeds, then add oinions, potatoes, and bay leaf. Cook for 6 minutes. Add carrot , summer squash and season with salt and pepper. Stir in wine and let evaporate about a minute. Add stock, tomatoes, turmeric and saffron. Bring to a boil. Season fish with salt and pepper and add to soup and poach for 10 minutes. Add the cream and return soup to a boil. Simmer for a few. Discard bay leaf. Serve with Garlic Bread.
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