New England Style Branzino Chowder
#AP34001792, 3.5/5 oz. Fillet All Natural Skin On Branzino
#E13007680 ,16/10oz. Calabasas Blend Seafood Medley
1/2 small Spanish onion diced
1 - small organic carrot washed and diced
1/2 cup organic corn kernels (fresh preferred but frozen is fine)
1/2 cup thick cut bacon rough chopped and crisped
1/4 cup crème fraiche
1/4 cup dry white wine
1 cup fish fumet (Clam Juice works as well)
2 Tbsp. sliced scallion
2 Tbsp. minced parsley
Reserved Bacon fat 1-2 tbsp.
Salt and Pepper
Garnish:
2 Tbsp. EVOO
salt and pepper 2
Thick Slices Italian Bread (Cut on Bias)
Instructions
In a large sauteuse pan over medium high heat place 2 tbsp. of the bacon fat and 1 tbsp. of the olive oil. Once hot place the Branzino skin side down and sear until flesh is crisped. Then flip and continue to cook until medium (about 2 minutes). On a paper towel lined plate place Branzino pieces and allow to rest.
Add the remaining bacon fat to the pan and then add in the carrot, onion and sauté until onion and carrot begin to caramelize. Add the corn and continue to cook about 2 more minutes.
Now add the seafood medley and toss to incorporate. Then add white wine and allow to cook down about 1-2 minutes then add clam juice and bring to a boil and cook medley through.
Finish with crème fraiche, bacon, scallion and parsley. Taste for seasoning and add salt and pepper if necessary.
In two large bowls divide chowder equally and then top with crisped Branzino, grilled Italian bread and drizzle of high quality olive oil.