Spring pea fish chowder recipe for a fresh, hearty meal

Ingredients for Spring pea fish chowder

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

• 30 ml extra-virgin olive oil

• 450 g baby creamer potatoes (Yukon Gold), halved (quartered if larger than 4 cm in diameter)

• 10 g kosher salt, divided

• 5 g freshly ground black pepper, plus more

• 240 ml pure clam juice

• 2 bay leaves

• 450 g skinless halibut or cod fillet, cut into 5 x 2.5 cm pieces

• 240 ml double cream

• 280 g frozen sweet peas, thawed

• 15 ml fresh lemon juice

• pea shoots (tendrils) or sprouts (optional)

• basil leaves (optional)

• finely grated lemon zest (optional)

• flaky sea salt (for serving)

How to make Spring pea fish chowder

1. Cut the leeks into 0.5 cm rounds. Rinse them thoroughly, tossing with your hands to separate the rings, and drain well. Transfer the leeks to a medium saucepan.

2. Add a drizzle of oil and toss to coat the leeks evenly. Cover the saucepan and cook over medium heat for 5–6 minutes, or until the leeks begin to soften.

3. Add the diced potatoes, 1 teaspoon of kosher salt, and 1.5 teaspoons of pepper, then stir to combine.

4. Pour in the clam juice, add the bay leaves, and add 500 ml of water. Bring the mixture to a boil.

5. Reduce the heat to medium-low and cook uncovered for 10–12 minutes, or until the potatoes are fork-tender.

6. Season the halibut with the remaining 1 teaspoon of kosher salt. Add it to the saucepan along with the cream and peas, stirring to combine.

7. Cook for 3–4 minutes, stirring occasionally, until the halibut is opaque. Remove from heat and stir in the lemon juice.

8. Divide the 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.