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Hearty Pollock Chowder

Ingredients
  Pollock fillets 2 Pound
  Sliced carrots 2 Cup (32 tbs)
  Raw potatoes 2 Cup (32 tbs), diced
  Sliced onions 2 Cup (32 tbs)
  Salt 2 Teaspoon
  Dill weed 1 Teaspoon
  Whole cloves 2
  Bay leaf 1 Small
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Boiling water 2 Cup (32 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Half and half 1 Cup (16 tbs) (Milk / Cream)
  Flour 2 Tablespoon
  Chopped parsley 2 Tablespoon
Directions

Thaw fish if frozen.
Cut fillets into 1 to 2 inch pieces.
Refrigerate.
Combine carrots, potatoes, onions, salt, dill weed, cloves, bay leaf, and butter or margarine in a 6 quart Dutch oven.
Add boiling water.
Cover and bake in a moderate oven, 375 degrees F., for 40 minutes, or until vegetables are tender.
Add fish and wine; cover and cook for an additional 20 minutes or until fish flakes easily when fork tested.
Combine half-and-half with flour; blend until smooth and add to chowder.
Stir carefully until hot and slightly thickened.
Sprinkle with parsley and serve hot.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
6

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