Spring Pea Kelp Monkfish Chowder – Luke's Lobster

Name: Spring Pea Kelp Monkfish Chowder – Luke's Lobster
Ingredients: 1lb monkfish filet, cut into 2x1" pieces; 2 Atlantic Sea Farms kelp cubes; 3 leeks, white and pale green parts only, tough outer layer removed; 2 Tbsp. extra-virgin olive oil; 1 lb. baby creamer (Yukon Gold) potatoes, halved (quartered if larger than 1 1/2" in diameter); 2 tsp. kosher salt, divided; 1 1/2 tsp. freshly ground black pepper, plus more; 1 cup pure clam juice; 2 bay leaves; 1 lb. monkfish cut into 2x1" pieces; 1 cup heavy cream; 1 (10-oz.) bag frozen sweet peas, thawed; 1 Tbsp. fresh lemon juice; Pea shoots or sprouts for garnish

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3 leeks, white and pale green parts only, tough outer layer removed 2 Tbsp. extra-virgin olive oil 1 lb.

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Ingredients

1lb monkfish filet, cut into 2x1" pieces
2 Atlantic Sea Farms kelp cubes
3 leeks, white and pale green parts only, tough outer layer removed
2 Tbsp. extra-virgin olive oil
1 lb. baby creamer (Yukon Gold) potatoes, halved (quartered if larger than 1 1/2" in diameter)
2 tsp. kosher salt, divided
1 1/2 tsp. freshly ground black pepper, plus more
1 cup pure clam juice
2 bay leaves
1 lb. monkfish cut into 2x1" pieces
1 cup heavy cream
1 (10-oz.) bag frozen sweet peas, thawed
1 Tbsp. fresh lemon juice
Pea shoots or sprouts for garnish