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Spring Pea Fish Chowder

 This was from Epicurious posted for Covid dining. I largely followed the recipe they suggested. 

https://www.epicurious.com/recipes-menus/cooking-through-it-10-day-meal-plan-article#intcid=recommendations_epicurious-bottom-recirc-similar_40784438-71c7-47ef-aef2-da0998468f1e_cral2-2-mab

3 leeks or 1/2 white onion
2 T olive oil
1 lb potatoes (ideally baby potatoes) 
2 t. kosher salt
1.5 t pepper
1 cup clam juice
2 bay leaves
1 lb skinless halibut or cod, cut into 2x1" pieces
1 cup heavy cream
1 (10oz) frozen sweet peas
1 T. lemon juice
basil and lemon zest

1. cut leeks or onions in 1.4" rounds
2. separate and drop in pot, add olive oil, coat
3. cover and cook over med heat for 5-6 minutes
4. Add potatoes (1/2" or so), 1 t. salt and 1.5 t. pepper, stir
5. Add clam juice, bay leaves, and 2 cups water and bring to boil
6. Reduce heat, uncovered until potatoes are fork-tender (10-12 minutes)
7. Season fish with salt
8. Add to pot along with cream and peas 
9. Cook, about 3-4 minutes
10. Remove from heat, stir in lemon juice
11. Allow to cool a few minutes
12. Divide chowder among bowls
13. Top with basil and lemon zest
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