Coconut cod chowder with seasoned oyster crackers recipe

Ingredients for Coconut cod chowder with seasoned oyster crackers

• 680 g skinless, boneless cod or halibut fillets

• 15 g kosher salt, divided, plus more

• 75 g ghee or unsalted butter, divided

• 2 medium leeks, halved lengthwise, thinly sliced crosswise

• 6 garlic cloves, thinly sliced

• 1 piece ginger (7.5 cm), peeled, cut into matchsticks

• 2 g ground turmeric

• 2 g ground coriander

• 1 g ground cardamom

• 1 serrano chilli, thinly sliced

• 340 g baby Yukon Gold or red potatoes, halved

• 2 cans (400 ml each) unsweetened coconut milk

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

• 180 g oyster crackers

• 5 g paprika

• 2 limes, divided

How to make Coconut cod chowder with seasoned oyster crackers

1. Season the cod all over with 1½ teaspoons of salt and set aside.

2. Heat 3 tablespoons of ghee in a medium casserole dish over a medium heat.

3. Add the leeks, garlic, and ginger; cook, stirring occasionally, until softened but not browned, for about 3 minutes.

4. Stir in the turmeric, coriander, and cardamom, and cook until fragrant, for about 30 seconds.

5. Add the chilli, potatoes, coconut milk, 1 teaspoon of salt, and 180 ml of water; bring to the boil.

6. Immediately reduce the heat to maintain a bare simmer. Cover the pot, leaving the lid slightly ajar, and cook until the potatoes are barely fork-tender, for 10–12 minutes.

7. Carefully nestle the reserved fish into the pot, spoon some broth over it, and cover again, leaving the lid slightly askew. Cook at a bare simmer for 4 minutes.

8. Stir in the celery and cook until the fish is opaque and flakes easily, for about 5 minutes. Taste the chowder and adjust the seasoning with more salt if needed.

9. Meanwhile, heat the remaining 2 tablespoons of ghee in a small frying pan over a medium-low heat.

10. Add the crackers and stir well to coat. Cook, stirring often, until golden brown, for about 5 minutes.

11. Remove from heat and add the paprika; toss to coat evenly.

12. Slice 1 lime in half and squeeze the juice into the chowder. Taste and season with more salt if necessary.

13. Ladle the chowder into bowls, breaking the fish into large pieces. Scatter celery leaves over the chowder if using, and top with the crackers.

14. Slice the remaining lime into wedges and serve alongside.

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.