This easy recipe yields a hearty chowder with virtually no fuss.
Ingredients
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
Directions
- Put all ingredients except the light cream into a large casserole dish.
- Cover and bake at 375°F for one hour.
- 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).
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Serving Size
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