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Clean recipe · bonappetit.com

Spicy Cod and Potato Chowder

With rounds of potato, a spicy-sweet broth, and pieces of flaky white fish, this light yet filling soup will welcome the coming thaw.

Original recipe: bonappetit.com

Yield:
4 servings
Total:
45 minutes
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Spicy Cod and Potato Chowder

Ingredients

  1. 1 bunch cilantro
  2. 1 large white onion, finely chopped, divided
  3. ¼ cup extra-virgin olive oil
  4. 3 Tbsp. unsalted butter
  5. 1 Tbsp. cumin seeds, coarsely crushed
  6. ½ tsp. freshly ground pepper
  7. 3 garlic cloves, thinly sliced
  8. 2 jalapeños, 1 finely chopped, 1 thinly sliced
  9. 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, plus more
  10. 3 tsp. vegetable bouillon paste (such as Better Than Bouillon) or 4 cups low-sodium vegetable broth
  11. 1 lb. fingerling potatoes, sliced into ¼"-thick coins
  12. 1½ lb. skinless flaky white fish (such as cod), cut into 2"–3" pieces
  13. 1 bunch small radishes (6–8), trimmed, thinly sliced
  14. Lime wedges (for serving)

Instructions

  1. Remove stems from 1 bunch cilantro; finely chop. Set stems and leaves aside separately. Measure out ¼ cup onion from 1 large white onion, finely chopped, and set aside.
  2. Heat ¼ cup extra-virgin olive oil and 3 Tbsp. unsalted butter in a medium heavy pot over medium until butter is melted. Add 1 Tbsp. cumin seeds, coarsely crushed, and ½ tsp. freshly ground pepper and cook, stirring constantly, until fragrant, about 30 seconds. Add 3 garlic cloves, thinly sliced, 1 jalapeño, finely chopped, a pinch of kosher salt, remaining onion, and reserved cilantro stems. Cook, stirring occasionally, until very soft and fragrant, 10–15 minutes.
  3. If using 3 tsp. vegetable bouillon paste, mix into 4 cups water. Then add 1 lb. fingerling potatoes, sliced into ¼"-thick coins, bouillon mixture, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and 2 cups water to pot and bring to a simmer. Reduce heat to medium-low, partially cover, and simmer until potatoes are just tender, 12–15 minutes. Uncover; reduce heat to low. Arrange 1½ lb. skinless flaky white fish (such as cod), cut into 2"–3" pieces, on top of soup, cover, and cook until fish is cooked through and just tender, 2–3 minutes. Taste; season with more salt if needed.
  4. Ladle soup among bowls and top with 1 bunch small radishes (6–8), trimmed, thinly sliced, 1 jalapeño, thinly sliced, and reserved cilantro leaves and onion. Serve with lime wedges.