Oven Fish Chowder

Barbara Matorin
Recipe by
Barbara Matorin

This easy recipe yields a hearty chowder with virtually no fuss. 

2 pounds chowder fish or haddock fillets
3 potatoes, peeled and sliced
handful of fresh celery leaves, chopped
1 bay leaf
2 1/2 teaspoons salt
4 whole cloves
1 clove garlic, peeled and crushed
3 onions, sliced
1/2 cup butter or margarine
1/4 teaspoon dried dill seed
1/4 teaspoon white pepper
1/2 cup dry white wine or dry vermouth
2 cups boiling water
2 cups light cream
  1. Put all ingredients except the light cream into a large casserole dish. 
  2. Cover and bake at 375°F for one hour.
  3. Heat cream to scalding and add to chowder.  Stir to break up fish.

Serves 8 to 10.

Note: if doubling the recipe, double the amount of fish, but only add one and one-half times the amount of onions and potatoes. The remaining ingredients should be doubled.

​Reprinted with permission from Palate Pleasers by the former Women's Auxiliary of Hebrew SeniorLife (then Hebrew Rehabilitation Center for Aged in Boston).