Seafood Chowder with Squash
"In every good restaurant kitchen, there's a combination of thrift and innovation. We always have a dish like this chowder on the menu because when we portion fish for main courses, there are inevitably some pieces of our excellent, sushi-quality fish too small to serve on their own. And that is another great reason to buy your fish whole: not only can you save the bones and head for fish stock, but you'll be generating two meals from one shopping trip. We call it chowder to give the idea of a hearty, chunk..."
INGREDIENTS
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1 tablespoon olive oil
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1/2 small white onion, minced
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1/2 leek (white and pale green parts), halved lengthwise and thinly sliced
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1 shallot, minced
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1 garlic clove, minced
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1 tablespoon peeled and minced ginger
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2 cups peeled, seeded, and cubed winter squash, such as kabocha
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1 carrot, sliced
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1/2 teaspoon mild curry powder
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Salt
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1 lemongrass stalk, bruised with the side of a chef's knife and halved
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1 bay leaf
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3/4 cup unsweetened coconut milk
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3 1/2 cups Vegetable Broth or water
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1 tablespoon olive oil
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1 shallot, minced
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1 garlic clove, minced
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1/2 cup white wine
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1 pound mussels, cleaned
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1 cup diced winter squash, such as kabocha
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1 cup diced potatoes
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8 baby turnips, peeled and quartered
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8 baby radishes, halved
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1/2 pound medium shrimp, peeled, deveined, and halved
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1/2 pound skinless black sea bass fillet, cut into small chunks
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1 ají dulce or other small red pepper, cored, seeded, halved crosswise, and julienned
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Salt and pepper
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Extra-virgin olive oil
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2 tablespoons minced red onion
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1 tablespoon finely chopped chives
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Aleppo pepper
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