Coconut Cod Chowder With Seasoned Oyster Crackers

Ingredients for Coconut Cod Chowder With Seasoned Oyster Crackers

• 675g skinless, boneless cod or halibut fillets

• 2 1/2 teaspoons kosher salt, divided, plus more

• 5 tablespoons ghee or unsalted butter, divided

• 2 medium leeks, white and pale green parts only, halved lengthwise, thinly sliced crosswise

• 6 dientes de ajo, finamente cortados

• 1 (3") piece ginger, peeled, cut into matchsticks

• 3/4 teaspoons ground turmeric

• 3/4 cucharaditas de cilantro molido

• 1/2 teaspoons ground cardamom

• 1 chile serrano, en rodajas finas

• 350g baby Yukon Gold or red potatoes, halved

• 2 latas (375 g) de leche de coco sin azúcar

• 2 celery stalks, thinly sliced, plus leaves for serving (optional)

• 230g oyster crackers

• 1 cucharadita de pimentón

• 2 limones, divididos

How to make Coconut Cod Chowder With Seasoned Oyster Crackers

Season cod all over with 1 1/2 teaspoons salt; set aside. Heat 45ml ghee in a medium Dutch oven over medium. Cook leeks, garlic, and ginger, stirring occasionally, until softened but not browned, about 3 minutes. Add turmeric, coriander, and cardamom and cook, stirring, until fragrant, about 30 seconds. Add chilli, potatoes, coconut milk, 1 teaspoon salt, and 180ml water; bring to a boil (still over medium). Immediately reduce heat so soup is at a bare simmer. Cover, leaving lid slightly askew, and cook until potatoes are barely fork-tender, 10–12 minutes.

Carefully nestle reserved fish into pot, spoon some broth over, and cover, leaving lid slightly askew. Cook at a bare simmer 4 minutes, then stir in celery. Cook until fish is opaque and flakes easily, about 5 minutes. Taste chowder and season with more salt if needed.

Meanwhile, heat remaining 2 tablespoons ghee in a small skillet over medium-low. Add crackers and stir well to coat. Cook, stirring often, until golden brown, about 5 minutes. Remove from heat and add paprika; toss to evenly coat.

Slice 1 lime in half and squeeze juice into chowder. Taste and season with more salt if needed. Ladle into bowls, breaking fish into large pieces. Scatter celery leaves over chowder if using and top with crackers. Slice remaining lime into wedges and serve alongside.

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