FISH CHOWDER
INGREDIENTS
| Masala | |
| 4 | cups loosely packed fresh cilantro leaves and soft stems (from 1 hearty bunch) |
| ½ | cup loosely packed fresh dill, leaves and soft stems, plus a little more for garnish |
| 8 | cloves garlic, peeled and roughly chopped (about ¼ cup) |
| 2 | (1-inch) pieces fresh ginger, peeled and chopped (about ¼ cup) |
| ½ | teaspoon garam masala |
| ½ | teaspoon ground cumin |
| ¼ | teaspoon ground turmeric |
| 2 | teaspoons extra-virgin olive oil |
| Kosher salt (to taste) | |
| Soup | |
| 1 | tablespoon extra-virgin olive oil |
| 1 | tablespoon ghee or butter |
| 2 | to 3 leeks, cleaned very well, whites and tender light green parts sliced into 1⁄4-inch-thick half-moons (about 2 ½ cups) |
| Kosher salt (to taste) | |
| 1 | pound Yukon Gold or red potatoes, unpeeled, cut into ½-inch cubes (about 4 cups) |
| 1 | serranochile,slicedfromthebottom three-quarters of the way to the top, keeping stem attached |
| 1 | (15-ounce)canfull-fatcoconutmilk |
| 3 | cups water |
| 1½ | pounds cod fillets, cut into 6 equal portions (¼ pound each) |
| Freshly ground black pepper | |
| Aleppo pepper or red chile flakes (for serving) | |
Make the Masala
Pulse cilantro, dill, garlic, ginger, garam masala, cumin, turmeric, oil, and a few generous pinches of salt in a food processor (until finely minced). Set aside.
Make the Soup
STEP 1:
In a large Dutch oven, set over medium heat, warm oil, and ghee.
STEP 2:
Add leeks, season with salt, and cook (stirring often, until softened, but not browned, 2 to 3 minutes).
STEP 3:
Add cilantro-dill masala, potatoes, and serrano. Turn up heat (a little), and sauté for about 5 minutes (until very fragrant).
STEP 4:
Add coconut milk, water, and season with salt and pepper. Raise heat to high. Cover and bring to a boil, then reduce heat to maintain a simmer, and cook (covered, for about 10 minutes, until potatoes are cooked through).
STEP 5:
Turn off heat, and carefully lay fish fillets in soup (making sure each piece is fully submerged). Cover, and let sit for 10 minutes, until fish is cooked through.
STEP 6:
Stir gently to break up fish, andtasteforseasoning.
STEP 7:
Serve with sprigs of dill, and a flurry of Aleppo pepper.
