Wednesday, October 23, 2013

Baked Fish Chowder

Back into the kitchen I go. I kind of miss cooking just not quite enough to actually do it. I like the idea of dinner but this last deployment has just knocked everything out of me. Christopher has been home a couple of months and I have yet to settle back into my previous routine of work and home. Bare with me.

Recipe from Gooseberry Patch Hometown Christmas.
2 lbs cod or haddock fillets
4 potatoes, peeled and diced
3 onions, sliced
1 clove garlic, pressed
1/2 cup celery leaves, chopped
4 whole cloves
1 bay leaf
1/4 tsp dill weed
salt to taste
2 cups boiling water
Optional: 1/4 cup dry vermouth
2 cups light cream
Garnish: oyster crackers
Combine all ingredients except cream and garnish in a 4 quart casserole dish; stir. Cover and bake at 375 F for on hour. Shortly before serving time, discard cloves and bay leaf. In a saucepan over medium-low heat, warm cream just to boiling. Stir cream into chowder, gently breaking up fish fillets. Serve topped with crackers. Makes 6 to 8 servings.

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