SPRING PEA FISH CHOWDER

Spring Pea Fish Chowder image

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 12

3 leeks, white and pale green parts only, tough outer layer removed
2 Tbsp. extra-virgin olive oil
1 lb. baby creamer (Yukon Gold) potatoes, halved (quartered if larger than 1 1/2" in diameter)
2 tsp. kosher salt, divided
1 1/2 tsp. freshly ground black pepper, plus more
1 cup pure clam juice
2 bay leaves
1 lb. skinless halibut or cod fillet, cut into 2x1" pieces
1 cup heavy cream
1 (10-oz.) bag frozen sweet peas, thawed
1 Tbsp. fresh lemon juice
Pea shoots (tendrils) or sprouts, basil leaves, finely grated lemon zest, and flaky sea salt (for serving)

Steps:

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.