Soon, this page will be replaced by 'Frank's Corner,' a blog that will feature recipes from some of Seattle's finest chefs, along with some of the Genzale family's favorite recipes.
You will also find current, new and upcoming news about the world of produce. In addition, we will be providing information about produce from featured local farmers, along with tips to help you appreciate, prepare, and care for the the quality produce that you have come to expect from Frank's Quality Produce.
Below you will find our first recipe. It's for Halibut Corn Chowder, and is from Chester Gerl, the Executive Chef at Matt's in the Market.
Halibut Corn Chowder
4 six to eight ounce portions of Alaskan Halibut
12 fingerling potatoes. boiled until soft
4 large cippolini onions, large dice
1/2 stock celery, large dice
1 tsp. tarragon, minced
1 tsp. chive, minced
6 ears of corn, shucked
1/2 pound of bacon, cooked
1 qt. shell stock
1 cup heavy cream
2 tblsp. canola oil
salt and pepper to taste
For the shell stock:
20ea. prawn shells
1/2 onion, diced
1/4 bunch thyme
1/2 cup white wine
3/12 cups water
2 bay leaves
1 tbls peppercorns
1 lemon, completely peeled
1 roma tomato, seeded and diced
1 tbls canola oil
Shell stock Method: On low heat sweat the prawn shells and the vegetables for 2-3 minutes, add white wine and water, simmer for 45 minutes, strain and reserve.
For the chowder: On low heat sweat the cippolini onions with the shucked corn for about 5-6 min.s, add shell stock and cream and bring to a boil for 10 minutes, puree, and set aside. In a seperate pan, heat the celery, bacon and potatoes in the oven at 400 degrees for approximately 7 minutes.
For the Halibut: Heat a large saute pan with the canola oil until hot add the fillets until you start to see a brown edge forming, put into the oven at 400 degrees for approximately 5 minutes depending on the thickness of the fillets.
In 4 large bowls bring together the celery, bacon and potato. Mix and distribute equally. Add the corn puree broth and the cooked Halibut fillet. Add the fresh tarragon and chives to finish.