Striped Bass Chowder

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 1 red bell pepper, diced
• 4 cups vegetable broth
• 2 cans diced tomatoes with juice
• 1 teaspoon dried thyme leaves
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 2 bay leaves
• 2 pounds striped bass fillets, cut into cubes
• 3 potatoes, peeled and cubed
• 1 cup frozen corn kernels
• 1/2 cup heavy cream or half and half

Directions

Bring a large pot of water to a boil, then cook the broccoli rabe just until tender, about 2 minutes. Drain it and let it cool. Slice off the florets and set them aside, then chop the stems and leaves and put them in a food processor. Add the pine nuts, garlic, capers, and lemon zest, and pulse until everything is roughly chopped. Add the cheese and all of the olive oil, then purée until combined. Finish by seasoning with salt and pepper.