Spring Pea Fish Chowder
Ready in 40 minutes
Serves 4 people
Recipe from Epicurious
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 Pine View Farms fish fillets, (pike, whitefish or pickerel) cut into 2x1" pieces
1 cup heavy cream
1 (10-oz.) bag frozen sweet peas, thawed
1 Tbsp. fresh lemon juice
Floating Gardens 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 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 fish with remaining 1 tsp. kosher salt. Add to pot along with cream and peas and stir to combine. Cook, stirring occasionally, until fish 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.