Spring Pea Fish Chowder

Ingredients for Spring Pea Fish Chowder

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

• 2 tablespoons extra-virgin olive oil

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

• 2 teaspoons kosher salt, divided

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

• 1 cup pure clam juice

• 2 bay leaves

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

• 240ml double cream

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

• 1 tablespoon fresh lemon juice

• 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.