Spring Cod Chowder

Ingredients

• 300 g Cod Fillets
• 2 pcs Yukon Gold Potatoes
• 1 pcs Leek
• 2 pcs Garlic
• 1 tbsp Unsalted Butter
• 1 tbsp Olive Oil
• 1 tbsp All Purpose Flour
• 500 ml Vegetable Broth
• 120 ml Heavy Cream
• 100 g Frozen Peas
• 8 g Fresh Dill
• 1 pcs Lemon
• 1.25 tsp Kosher Salt
• 0.5 tsp Black Pepper

Method

1. Thinly slice the white and light green parts of {leek}, mince {garlic}, finely chop {fresh_dill}, cut {yukon_gold_potatoes} into small even pieces, and zest and juice {lemon}.
2. Pat {cod_fillets} dry so they poach gently instead of shedding water, then cut into large bite-size pieces and season with {kosher_salt} and {black_pepper}.
3. Heat a Dutch oven over medium heat with {unsalted_butter} and {olive_oil}. Add {leek} with a pinch of {kosher_salt} and cook, stirring often, until softened and glossy with no browning. Stir in {garlic} and cook until fragrant.
4. Sprinkle {all_purpose_flour} over {leek} and stir over medium heat until the raw smell fades. Add {yukon_gold_potatoes}, season again with {kosher_salt} and {black_pepper}, then slowly pour in {vegetable_broth}, scraping the pot to keep the broth smooth.
5. Bring the pot to a gentle simmer over medium-low heat and cook until {yukon_gold_potatoes} are tender and the broth looks lightly thickened.
6. Keep the heat at low and add {heavy_cream}, then slide in {cod_fillets}. Poach gently until the fish turns opaque and flakes easily. Stir in {frozen_peas}, {fresh_dill}, and {lemon}, taste, and adjust with {kosher_salt} and {black_pepper} for a bright finish.
7. Ladle the chowder into warm bowls and finish with a little more {fresh_dill} and {black_pepper} while the fish is hot and delicate.