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