Skrei, Roasted Pepper and Fennel Chowder with Wilted Greens
A winter soup featuring Skrei, that brightens the table with red pepper and greens. Serve in warmed bowl and pour the chowder over fish tableside.
Ingredients
Chowder
Serve with
Procedure
Potato prep:
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Cut potato in half; dice one of the halves into 1/4-inch cubes and reserve in water to avoid discoloration.
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Cut the other half into several large chunks.
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Put the larger chunks of potato in a small pot and add 2 cups water and 1 tsp. salt. Bring to a boil, then simmer until tender; hold in warm water.
Chowder:
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Quarter the onion lengthwise, and slice thin against the grain.
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In a 4-quart pot, heat olive oil on medium; add onion and garlic, then cook until tender without color.
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Dice fennel, about 1/4 inch, add, along with the diced potato half; cook about 4 minutes until vegetables start to break down.
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Add red chili flakes and white wine and reduce until almost dry.
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Next, add water and red peppers, drained, sliced in ribbons about ½ inch wide by 1 inch long
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Strain the water from the cooked potato chunks, mash well with a fork and stir it into the soup.
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Bring to simmer and cook for 12 minutes.
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Season to taste with salt and freshly ground pepper.
Skrei:
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Season fish with salt and pepper, add to soup and simmer gently, covered, for approximately 5 minutes or until just cooked through.
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Remove cooked fish to serving bowls, two pieces each. Tear the basil into pieces. Stir basil and spinach into soup just to wilt; ladle 8 oz. of chowder into each bowl.