Name: Coconut Cod Chowder With Seasoned Oyster Crackers
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

oval Dutch oven filled with turmericyellow cod chowder studded with potatoes and celery

Photo by David Malosh, Prop Styling by Cindy DiPrima, Food Styling by Rebecca Jurkevich

Too often fish chowder is heavy, gloppy, and one-note. Not this one. Coconut milk and lots of zippy aromatics bring life to the dish.

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