Blackfish Stone Harbor featured on City Paper’s Meal Ticket

Posted on Friday, May 8, 2009




SUMMER SUPPER: Chip Roman’s chilled English pea soup

As we speak, the staff at Blackfish Stone Harbor is preparing to open for the frenzied summer season down the Shore.  Chef and owner Chip Roman has taken over the former Henny’s Café waterfront space in the swank resort town, transformed by Stokes Architechture (Buddakan, Continental Midtown) into a 5,000 square foot restaurant seating 200.  On Saturday, May 9 they will swing open their doors to lure the Lily Pulizter locals away from the fried flounder and broiled scallops that comprise standard Shore dining.

Like Blackfish in Conshohocken, Roman’s menu will play with progressive American dishes, and put the ample local produce and fresh seafood to good use.  Think Cape May Salts oysters with carbonated Meyer lemon, watermelon and pink peppercorn for small plates; a bouillabaisse of seasonal fish with saffron broth, crusty bread and rouille for entrées.  Lunch, dinner, Sunday brunch and late-night menus will be served.  Accompanying the fare will be a speciality cocktail list featuring this year’s Philly-come-lately drink trend, vintage cocktails.  Moore Brothers Wine Company has created a wine list emphasizing values from small, family operations in Europe and California.

If you can’t make it to the beach just yet, Chef Roman has shared his recipe for Chilled English Pea soup exclusively with Meal Ticket. The simple recipe embodies the best qualities of summer cooking — no heat is required, the flavors are clean and fresh and the vibrant green soup is impressive-looking enough to serve to your most discerning company.  Recipe after the jump.

Look for photos of the brand-new Blackfish Stone Harbor this Monday on Meal Ticket.

Blackfish Stone Harbor, 9628 Third Avenue, Stone Harbor, NJ; 609-967-9100,

Recipe below…

Chilled English Pea Soup

Chip Roman, Blackfish Stone Harbor

Serves 4


2 Cup frozen English peas (petite pois peas are best)

2 Cup vegetable stock

Dash Salt and pepper

1Tsp white balsamic vinegar

2 Tblsp crème fraîche (available at Whole Foods)

Lemon oil for garnish (available at  Whole Foods)

4 Snow pea shoots for garnish


Thaw peas

Blend peas with vegetable stock (use vita prep or blender)

Add salt, pepper, crème fraîche and balsamic vinegar

Pass through fine strainer or chinois

Let sit in refrigerator for 2 hours until flavors blend (should be an Intense green color)

Adjust seasoning to taste

Serve in bowl and garnish with drops of lemon oil and pea tops or snow pea shoots