Coconut Cod Chowder With Seasoned Oyster Crackers
by Molly Baz
dinner
Yield: 4 servingsCook: 30 minutes
Ingredients
You have 1 of 16
produce
- ○2limes(divided)
- ○2leeks(white and pale green parts only, halved lengthwise, thinly sliced crosswise)
- ✓6 clovesgarlic(thinly sliced)
- ○1 3" pieceginger(peeled, cut into matchsticks)
- ○1serrano chile(thinly sliced)
- ○12 ozbaby Yukon Gold or red potatoes(halved)
- ○2celery stalks(thinly sliced, plus leaves for serving (optional))
protein
- ○1.5 lbcod or halibut fillets(skinless, boneless)
dairy
- ○5 Tbspghee or unsalted butter(divided)
pantry staple
- ○2 13.5-oz cansunsweetened coconut milk
- ○3/4 tspground turmeric
- ○1 tsppaprika
- ○1/2 tspground cardamom
- ○3/4 tspground coriander
- ○2.5 tspkosher salt(divided, plus more)
other
- ○1.5 cupsoyster crackers
Instructions
- Season cod all over with 1½ tsp. salt; set aside. Heat 3 Tbsp. 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 chile, potatoes, coconut milk, 1 tsp. 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, 10–12 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 Tbsp. 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.
My notes
Too often fish chowder is heavy, gloppy, and one-note. Not this guy. Coconut milk and lots of zippy aromatics bring life to the dish. And though you may think oyster crackers can’t be improved upon, you’ll change your mind when you try them extra-buttery and smothered in paprika.