Spring Pea Fish Chowder Recipes
SPRING PEA FISH CHOWDER
Sweet peas, pea shoots, and a sprinkle of lemon zest give this light, just-creamy-enough chowder an extra dose of freshness. While cod might be a more traditional chowder choice, we love halibut for its meatier texture and sweeter flavor.
Provided by Anna Stockwell
Categories Chowder Leek Potato Clam Fish Halibut Cod Milk/Cream Pea Lemon Juice Lemon Basil Spring Quick & Easy One-Pot Meal Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 12
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.
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