Coconut Cod Chowder with Seasoned Oyster Crackers

 

Photo By David Malosh
Food Styling By Rebecca Jurkevich | Prop Styling By Cindy Diprima

from Bon Appétit 

submitted by Anne Halsted 

preparation time: about 50 minutes 

serves 4 

 

1 ½ pound, skinless, boneless cod or halibut fillets 

2 ½ 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 garlic cloves, thinly sliced 

1 3-inch piece ginger, peeled, cut into matchsticks 

¾ teaspoon ground turmeric 

¾ teaspoon ground coriander 

½ teaspoon ground cardamom 

1 serrano chili, thinly sliced 

12 ounces baby Yukon Gold or red potatoes, halved 

2 13.5-ounce cans unsweetened coconut milk 

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

1 ½ cups oyster crackers 

1 teaspoon paprika 

2 limes, divided 

 

Season fish all over with 1 ½ teaspoon salt; set aside. Heat 3 tablespoons 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 chili, potatoes, coconut milk, 1 teaspoon salt, and ¾ cup 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 to 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.