Spring Pea Fish Chowder
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 1 cup heavy cream
- 2 bay leaves
- 2 tbsp. extra-virgin olive oil
- 1 tbsp. fresh lemon juice
- 2 tsp. kosher salt, divided
- 3 leeks, white and pale green parts only, tough outer layer removed
- 1 lb. baby creamer (yukon gold) potatoes, halved (quartered if larger than 1 1/2" in diameter)
- 1 1/2 tsp. freshly ground black pepper, plus more
- 1 cup pure clam juice
- 1 lb. skinless halibut or cod fillet, cut into 2x1" pieces
- 1 (10-oz.) bag frozen sweet peas, thawed
- pea shoots (tendrils) or sprouts, basil leaves, finely grated lemon zest, and flaky sea salt (for serving)
- Carbohydrate 42 g(14%)
- Cholesterol 137 mg(46%)
- Fat 31 g(48%)
- Fiber 8 g(30%)
- Protein 33 g(67%)
- Saturated Fat 15 g(75%)
- Sodium 1144 mg(48%)
- Calories 573
Preparation Cut leeks into 1/4" rounds. Rinse, tossing with hands so that leeks separate into individual rings, and drain thoroughly. Transfer to a medium pot. Add oil and toss to coat. Cover pot and cook over medium heat until leeks begin to soften, 5–6 minutes. Add potatoes, 1 tsp. kosher salt, and 1 1/2 tsp. pepper and stir to combine. Add clam juice, bay leaves, and 2 cups water and bring to a boil. Reduce heat to medium-low and cook, uncovered, until potatoes are fork-tender, 10–12 minutes. Season halibut with remaining 1 tsp. kosher salt. Add to pot along with cream and peas and stir to combine. Cook, stirring occasionally, until halibut is opaque, 3–4 minutes. Remove from heat and stir in lemon juice. Divide chowder among bowls. Top with pea shoots, basil, and lemon zest. Season with sea salt and a generous amount of pepper.
Preparation Cut leeks into 1/4" rounds. Rinse, tossing with hands so that leeks separate into individual rings, and drain thoroughly. Transfer to a medium pot. Add oil and toss to coat. Cover pot and cook over medium heat until leeks begin to soften, 5–6 minutes. Add potatoes, 1 tsp. kosher salt, and 1 1/2 tsp. pepper and stir to combine. Add clam juice, bay leaves, and 2 cups water and bring to a boil. Reduce heat to medium-low and cook, uncovered, until potatoes are fork-tender, 10–12 minutes. Season halibut with remaining 1 tsp. kosher salt. Add to pot along with cream and peas and stir to combine. Cook, stirring occasionally, until halibut is opaque, 3–4 minutes. Remove from heat and stir in lemon juice. Divide chowder among bowls. Top with pea shoots, basil, and lemon zest. Season with sea salt and a generous amount of pepper.
