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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Delicious chowder from the Chicago Junior League. Serve with green salad and crusty bread. Ingredients:
2 lbs haddock or 2 lbs cod fish fillets, cut into 2 inch chunks |
2 cups peeled and diced new potatoes |
8 tablespoons butter |
1/4 cup chopped celery leaves |
3 bay leaves |
4 whole cloves |
2 1/2 teaspoons salt |
1/4 teaspoon white pepper |
1 clove garlic, minced |
1 cup dry vermouth |
2 cups boiling fish stock |
2 cups half-and-half |
1 1/2 teaspoons chopped fresh dill (to garnish) |
Directions:
1. Preheat the oven to 350°.
2. In a large casserole combine the fish, potatoes and butter; add the celery leaves, bay leaves, and cloves tied in a cheesecloth bag.
3. Season with the salt, pepper, and garlic; add the vermouth.
4. Cover, place in the oven and bake for 50-60 minutes, until the fish flakes and the potatoes are tender.
5. Remove from the oven; discard the spice bag; pour the boiling fish stock over all.
6. In a small saucepan heat, but do not boil, the half-and-half; add it to the chowder.
7. Sprinkle dill on top and serve immediately.
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