One of my favorite ways to cook is to visit my local farmers’ market and see which ingredients look best that day. And that’s exactly how I was inspired to make this recipe for sea bass with chowder sauce. I used a few of my favorite ingredients — corn, zucchini, and fresh clams — to create a rich broth that’s a perfect complement to a mild white fish. The dish is hearty but still feels light, which means it’s the ideal meal for these between-seasons days. Enjoy!
Sarah’s Tip of the Day:
This recipe calls for bass, but any sturdy white fish would work. Feel free to swap in halibut, snapper, or grouper.
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PREP: 30 mins
TOTAL TIME: 30 mins
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2 tablespoons unsalted butter
1 small yellow onion, minced
3 garlic cloves, thinly sliced
Coarse salt and pepper
1/2 pound Yukon Gold potatoes peeled, and cut into medium dice
1 1/4 cups chicken broth
2 cups corn kernals (from 2 ears)
1 small zucchini, halved and cut
12 small little neck clams, scrubbed
Four 4-ounce skinless striped bass fillets (1-inch thick)
Basil leaves, for serving
Melt butter in a large straight-sided skillet over medium-high. Add onion, garlic, and 1/2 teaspoon salt. Saute until translucent, about 3 minutes. Add potatoes and broth, and bring to a boil. Cover, and cook for 5 minutes, add clams and cook, covered, 5 minutes. Stir in corn and zucchini. Push clams aside, and nestle fish into pan in a single layer, leaving space between pieces. Cover, and cook until clams are open and fish is opaque, 4 to 6 minutes more.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
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