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Ingredients (16)
- 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
Step 1 of 4
Season cod all over with 1½ tsp. salt; set aside. Heat 3 Tbsp. ghee in a medium Dutch oven over medium. Cook leeks, garlic, and ginger, stirring occasionally, until softened but not browned, about 3 minutes. Add turmeric, coriander, and cardamom and cook, stirring, until fragrant, about 30 seconds. Add chile, potatoes, coconut milk, 1 tsp. salt, and ¾ cup water; bring to a boil (still over medium). Immediately reduce heat so soup is at a bare simmer. Cover, leaving lid slightly askew, and cook until potatoes are barely fork-tender, 10–12 minutes.