Seafood Chowder with Squash

Ingredients for Seafood Chowder with Squash

• 1 matsked olivolja

• 1/2 small white onion, minced

• 1/2 leek (white and pale green parts), halved lengthwise and thinly sliced

• 1 shallot, minced

• 1 garlic clove, minced

• 1 tablespoon peeled and minced ginger

• 300g peeled, seeded, and cubed winter squash, such as kabocha

• 1 carrot, sliced

• 1/2 teaspoons mild curry powder

• Salt

• 1 lemongrass stalk, bruised with the side of a chef's knife and halved

• 1 bay leaf

• 180ml unsweetened coconut milk

• 850ml Vegetable Broth or water

• 1 matsked olivolja

• 1 shallot, minced

• 1 garlic clove, minced

• 120ml white wine

• 450g mussels, cleaned

• 150g diced winter squash, such as kabocha

• 150g diced potatoes

• 8 baby turnips, peeled and quartered

• 8 baby radishes, halved

• 230g medium prawns, peeled, deveined, and halved

• 230g skinless black sea bass fillet, cut into small chunks

• 1 ají dulce or other small red pepper, cored, seeded, halved crosswise, and julienned

• Salt and pepper

• Extra-virgin olive oil

• 2 tablespoons minced red onion

• 1 tablespoon finely chopped chives

• Aleppo pepper

Make the chowder base. In a medium pot, heat the olive oil over medium-low heat. Add the onion and cook until softened, about 6 minutes. Add the leek, shallot, garlic, and ginger and cook, stirring occasionally, until the leek is softened, about 6 minutes. Add the squash, carrot, and curry powder, season with salt, and cook, stirring, for a few minutes.

Raise the heat to medium-high, add the lemongrass, bay leaf, coconut milk, and broth, and bring to a simmer. Cook the chowder base until the squash and carrots are very tender, about 30 minutes.

Meanwhile, make the mussels. In a medium pot, heat the olive oil over medium-low heat. Add the shallot and garlic and cook, stirring often, until softened, about 3 minutes. Increase the heat to high, add the wine, and bring to a boil. Add the mussels, cover the pot, and steam them until they just open wide, 3 to 4 minutes.

Using a slotted spoon, transfer the mussels to a medium bowl. Remove the mussels from the shells; discard the shells and any mussels that haven't opened. Strain the broth into a small bowl.

Once the squash is tender, discard the lemongrass and bay leaf. Process the chowder base in a blender until very smooth and creamy, then pass through a fine-mesh strainer into a large pot.

Bring the chowder base to a simmer, then add the raw diced squash, potatoes, and turnips and cook until tender, about 10 minutes. Add the radishes, prawns, and sea bass and simmer for about 3 minutes. Stir in the mussels and red pepper. The soup's consistency should be thinner than traditional chowder—add a splash of the reserved mussel liquid, if needed. Season with a touch of salt and pepper. Serve the chowder in bowls, topped with a drizzle of extra-virgin olive oil, the red onion, chives, and Aleppo pepper.

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