Coconut Cod Chowder With Seasoned Oyster Crackers

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

Instructions

1. 1

   Season cod all over with 1½ tsp. salt; set aside.

2. 2

   Heat 3 Tbsp. ghee in a medium Dutch oven over medium.

3. 3

   Cook leeks, garlic, and ginger, stirring occasionally, until softened but not browned, about 3 minutes.

4. 4

   Add turmeric, coriander, and cardamom and cook, stirring, until fragrant, about 30 seconds.

5. 5

   Add chile, potatoes, coconut milk, 1 tsp. salt, and ¾ cup water; bring to a boil (still over medium).

6. 6

   Immediately reduce heat so soup is at a bare simmer.

7. 7

   Cover, leaving lid slightly askew, and cook until potatoes are barely fork-tender, 10–12 minutes.

8. 8

   Carefully nestle reserved fish into pot, spoon some broth over, and cover, leaving lid slightly askew.

9. 9

   Cook at a bare simmer 4 minutes, then stir in celery.

10. 10

    Cook until fish is opaque and flakes easily, about 5 minutes.

11. 11

    Taste chowder and season with more salt if needed.

12. 12

    Meanwhile, heat remaining 2 Tbsp. ghee in a small skillet over medium-low.

13. 13

    Add crackers and stir well to coat.

14. 14

    Cook, stirring often, until golden brown, about 5 minutes.

15. 15

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