Spring Pea Fish Chowder

Ingredients for Spring Pea Fish Chowder

• 3 leeks, white and pale green parts only, tough outer layer removed

• 2 cucchiai di olio extravergine d'oliva

• 450g baby creamer (Yukon Gold) potatoes, halved (quartered if larger than 1 1/2" in diameter)

• 2 cucchiaini di sale kosher, divisi

• 1 1/2 teaspoons freshly ground black pepper, plus more

• 1 cup pure clam juice

• 2 foglie di alloro

• 450g skinless halibut or cod fillet, cut into 2x1" pieces

• 240ml di panna doppia

• 1 (275g) bag frozen sweet peas, thawed

• 1 cucchiaio di succo di limone fresco

• Pea shoots (tendrils) or sprouts, basil leaves, finely grated lemon zest, and flaky sea salt (for serving)

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 teaspoon kosher salt, and 1 1/2 teaspoons 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 teaspoon 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.

Avvertenza

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