Fish Chowder

Wow, this was wicked easy and super delicious chowdah! No excuses for not making this one, especially if you made the Proscuitto-Wrapped Hake! I give it 5 stars!

Originally from the Boston Globe, recipe from: http://www.friendsfoodfamily.com/friends-food-family/2010/10/boston-globes-fish-chowder-with-proscuitto.html#tp

Ingredients:

• 3 tablespoons of butter

• 6 scallions, chopped using both green and white pieces

• Proscuitto from pieces of fish, chopped coarsely

• Sliced potatoes from fish, chopped coarsely

• 2 cups of clam or fish broth

• 2 cups of heavy cream

• 3 pieces of cooked fish, flaked into large pieces

• 2 tablespoons of fresh chopped parsley

• Salt and Pepper

Directions:

1. In a soup pot, melt the butter over medium heat. Add the scallions and cook, stirring often, for 2 minutes.

2. Add the prosciutto and continue cooking, stirring often, for 2 minutes.

3. Add the potatoes, clam or fish broth, cream, salt, and pepper. Bring to a boil. Lower the heat and simmer 3 minutes.

4. Add the fish and cook 2 minutes or until the fish is heated through. Taste the chowder for seasoning and add more salt and pepper, if you like.

5. Ladle the chowder into bowls. Sprinkle with parsley.

Prosciutto-Wrapped Hake with Potatoes and Summer Squash

The fish I got from my Cape Ann Fresh Catch share this week was hake! I found a simple and delicious-looking recipe, originally from the Boston Globe, on this blog. I've made a few modifications, but the recipe link from the blog is below.

I served it up with some onions and summer squash sauteed in olive oil, and sprinkled parsley and scallions over the whole thing. The leftovers can be used to make a fish chowder, which I am planning to make tomorrow, and recipe to follow if I like it!

Ingredients:

• 4 large yukon golden potatoes
• 2 pounds hake filet, cut into 8 pieces
• 16 slices of proscuitto
• 2 scallions, finely chopped
• 2 tablespoons of fresh parsley, chopped
• Olive Oil
• Salt and Pepper

Directions:

1. Preheat the oven to 450 degrees. Oil a 13-inch baking dish large enough to hold the fish in one layer.

2. Using a food processor or mandoline, cut the potatoes into very thin slices and arrange them in the baking dish in layers, brushing each layers with oil and sprinkling with salt and pepper. 

3. Roast the potatoes for 30-35 minutes or until they are tender and browning at the edges.

4. Brush each piece of fish lightly with oil. Wrap each one with 2 overlapping pieces of prosciutto, tucking them under the fish. Set the fish on the potatoes in one layer. Brush the prosciutto with oil.

5. Roast the fish for 15 to 20 minutes or until it is firm to the touch and cooked through.

6. Sprinkle with scallions and parsley when serving.


Note: If you want to save some fish for the chowder, save 3 pieces of fish and about 1/4 of the potatoes.

Source: http://www.friendsfoodfamily.com/friends-food-family/2010/10/boston-globes-hake-wrapped-in-proscuitto.html

Radish Top Soup

Quick, simple, and flavorful, this light soup is refreshing and nourishing.

4 Tb butter or olive oil

1 cup chopped onions, leeks, or shallots

8 cups loosely packed radish leaves and/or turnip leaves

2 cups diced peeled potatoes

6 cups chicken stock or veggie broth
Salt
Freshly ground pepper

Melt 4 tablespoons butter or olive oil in a large saucepan, add onions or leeks, and cook until golden, approximately 5 minutes. Stir in radish tops, cover pan, and cook over low heat until wilted, 8-10 minutes.

Meanwhile, cook potatoes until soft in liquid along with 1 teaspoon salt. Combine with radish tops and broth, and cook, covered, for 5 minutes to mingle flavors. Puree finely in a blender (be sure to hold a towel over the cover and hold tightly when you blend!)  Season to taste with salt and pepper.

Adapted from http://mariquita.com/recipes/radish.html