East Coast Chowder Sea Bass
Ingredients:
4 pieces of Sea Bass
Old Bay seasoning
1 tbsp butter
2 tsp Canola oil
For the Chowder
3 strips bacon, chopped
1 tbsp butter
½ yellow onion, diced small
2 rib celery, diced small
2 cloves garlic, minced
1/2 tsp dried thyme
3 tbsp all purpose flour
1 cup diced Yukon gold potato
2 cups chicken or vegetable stock
Dash Worcestershire sauce
1 cup whipping cream (can substitute milk for lower fat option)
1 cup baby shrimp
Salt and pepper to taste
Garnish
Chopped parsley
Lemon wedge
How To Make It:
Preheat oven to 375 degrees Fahrenheit.
In a medium sized pot cook bacon over medium heat until lightly browned, then add butter, onion, celery, garlic, and thyme to pot and sauté until softened, about 3-4 minutes. Add flour and potatoes and stir well for about one minute. Continuing to stir, slowly add stock and cream, bring to boil and reduce heat to simmer until potatoes are tender. Stir in baby shrimp, a dash of Worcestershire sauce and season with salt and pepper. Keep warm.
Pat sea bass dry and generously season each piece of with Old Bay seasoning. Set aside.
In an oven-safe pan, heat butter and oil over medium-high heat until butter starts to foam. Carefully add your seabass to the pan, skin side up and cook for about 3-4 minutes until golden brown**, flip and transfer to oven for about 8 minutes longer. Fish is cooked when the centre flakes easily.
To finish, divide chowder into 4 bowls and top each with a portion of sea bass. Garnish with parsley, chives and a squeeze of lemon.
*suggested serving sides warm baguette, french loaf or your favourite crackers
**when you initially add the fish to the pan, give it a quick shake to keep it from sticking.
Serves 4
Total Time: 45 mins
Prep Time: 10 mins
Cook Time: 35 mins