Spring Pea Fish Chowder

Ingredients

• •3 whole leeks
• •2 Tbsp extra-virgin olive oil
• •1 lb baby creamer potatoes
• •2 tsp kosher salt
• •1½ tsp freshly ground black pepper
• •1 cup pure clam juice
• •2 whole bay leaves
• •1 lb skinless halibut
• •1 cup heavy cream
• •10 oz frozen sweet peas
• •1 Tbsp fresh lemon juice
• •1 handful pea shoots
• •1 handful basil leaves
• •1 tsp lemon zest
• •1 pinch flaky sea salt

Cooking Instructions

1. 1.

   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.

   18 min

2. 2.

   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.

   4 min

3. 3.

   Divide chowder among bowls. Top with pea shoots, basil, and lemon zest. Season with sea salt and a generous amount of pepper.

   3 min