School of Fish and After the NYC Marathon 2014

by Joanne on November 8, 2014

It wasn’t long once we were back in the hotel room after running the TCSNYCMarathon that I received a message from my nephew.  He and his girl friend were in the City and waiting to meet us.  Now trying to clean up quickly and refresh, getting ready to go out “on the town” walking mind you, after traversing 26.2 miles on hard pavement is somewhat of a task. We did it anyway since I love my nephew, Sam.  His girlfriend Megan is pretty darned special as well.

Sam Megan at Hudson Place Rest

We met at Hudson Place Restaurant.  Sam, Megan and Ted enjoyed fresh blue point oysters.

Blue Point oysters at Hudson street

As much as I love seafood, I just can’t wrap my taste buds around raw anything except vegetables.

I devoured the fra diavolo seafood pasta and it was SO WORTH DEVOURING!  – although doesn’t look great in photos so … hence, small pic.  Ted, who had ventured out in the wind and cold on his bike to watch runners earlier in the day, decided he deserved dessert.   An Apple Brown Betty which, again, didn’t turn out so great in photos when lighting is dim.

Shrimp Fra Diavolo at HudsonApple Betty at Hudson st

From there, we went to a place a little more Sam and Megan’s style, The Junction.

This is where Ted and I mingled with the locals still out celebrating Halloween.

Cuddles with Zombies at The Junction

Ted and Zombie

Thank goodness this guy wasn’t walking, talking, or breathing.  We didn’t stay long enough to find out what happened after midnight.

A wonderful way to celebrate the completion of a marathon:  meeting family and friends for drinks and dinner. Can’t think of anything better that topped off my weekend.

Oh! There is one more thing and, of course, the recipe!

Remember I touched on not meeting up with Chef Ben Pollinger, Executive Chef of Oceana Restaurant and author of “School of Fish”?  Well, Chef dropped off a personalized copy of his book the night before the race.


school fish chef book

My first recipe from his book:



Serves 4 – Entree   Very easy to make. Subtle flavors, warming and completely satisfying. This will leave you wanting more from Chef’s book “School of Fish

Start dinner with a crisp, fresh salad. This is a must in Apple Crumbles book for a soup dinner, aka  Soup & Salad.



  • 1 small onion, peeled and chopped large (I used 1/4 onion plus 3 large green onion)
  • 1 medium Yukon gold potato, peeled
  • fine sea salt
  • 2 TBS olive oil
  • 5 cloves thin sliced garlic (I used 2 TBS minced garlic)
  • 1 bulb fennel, trimmed and cored and diced
  • 1/4 tsp red pepper flakes
  • 1/4 cup dry white wine (more for drinking while making dinner if you’re like me)
  • 12 oz jar roasted red peppers, drained, sliced 1/2 inch strips (I used a 4 oz jar of chopped pimentos)
  • fresh ground black pepper
  • 8 x 3 oz fillets of skinless, boneless cod
  • 6 basil leaves, torn
  • 1 cup baby spinach

Cut the potato in half.   Cut one half into 1/4 inch dice and place in a bowl. Set aside.  The other half, cut into 1” chunks and boil in 2 cups salted water. Bring to a boil then reduce to a simmer and cook until tender, about 10 minutes. Remove from heat and set aside. DO NOT DRAIN.

Put a 4 qt. stock pot over medium heat and add the olive oil.  When warm, add the onion and garlic and cook for 5 minutes, stirring frequently.

Add the fennel and raw diced potatoes.  Cook, stir often about 4 minutes.  Add red pepper flakes and wine. Cook until almost all liquid has evaporated.

Add 2 3/4 cups water and red pepper strips (or pimentos).  Pour in water from cooked potatoes.  In the pot, mash those cooked potatoes with a fork and add to the chowder.  Stir, brink to a simmer and cook until thickened, about 12 minutes.  Season with salt and pepper.

Place the fish on a plate and salt and pepper both sides. Allow to sit for 5 minutes for flavor to develop.

Add fish to soup and simmer until cooked through, about 5 – 7 minutes depending on thickness of the cod.

Divide into four serving bowls.  Add the basil and spinach and stir to wilt. Ladle soup over fish.


Is it melting in your mouth yet?  DELISH!


I would easily make this dish again since sometimes when we get cod fish around here, it isn’t consistent in quality.  I think this recipe makes it easy to work with what you get and it will still turn out pretty tasty.

Do you have a chowder recipe you can share?


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1 Comment

  • At 2014.11.10 12:02, Heather said:

    Glad you had delicious food and good people after the marathon – sounds perfect!
    I’m not much of a soup maker – it’s the one thing I don’t enjoy cooking.

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