Name: Coconut Cod Chowder
Yield: 4 servings
Ingredients: 1½ lb. skinless, boneless cod or halibut fillets; 2½ tsp. kosher salt, divided, plus more; 5 Tbsp. 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" piece ginger, peeled, cut into matchsticks; ¾ tsp. ground turmeric; ¾ tsp. ground coriander; ½ tsp. ground cardamom; 1 serrano chile, thinly sliced; 12 oz. baby Yukon Gold or red potatoes, halved; 2 13.5-oz. cans unsweetened coconut milk; 2 celery stalks, thinly sliced, plus leaves for serving (optional); 1½ cups oyster crackers; 1 tsp. paprika; 2 limes, divided

Image may contain Food Curry Bowl Plant Dish and Meal

Photo by David Malosh, food styling by Rebecca Jurkevich, prop styling by Cindy Diprima

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.

Coconut Cod Chowder With Seasoned Oyster Crackers

Recipe notes