Curried Smoked Whitefish Chowder

This curried smoked whitefish chowder is a deeply comforting, flavor-forward take on classic fish chowder. With caramelized onions, warm curry spices, tender potatoes, and a mix of smoked and fresh fish, it’s rich, smoky, and savory, balanced by creamy broth and hearty lentils for a satisfying cold-weather meal.

• 3/4 cup Puy or green lentils
• 1 bay leaf
• Salt and pepper, to taste
• 2 large onions
• 1 tablespoon olive oil
• 2 teaspoons dark brown sugar
• 1 tablespoon butter
• 2 ounces diced pancetta or bacon
• 1 teaspoon curry powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground cardamom
• 3 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 4 cups chicken stock
• 1/2 pound smoked whitefish, deboned and flaked
• 1 pound fresh cod, deboned and cut into 1-inch chunks
• 1/3 cup heavy cream, plus more for serving