Hearty Pollock Chowder
|Pollock fillets||2 Pound|
|Sliced carrots||2 Cup (32 tbs)|
|Raw potatoes||2 Cup (32 tbs), diced|
|Sliced onions||2 Cup (32 tbs)|
|Dill weed||1 Teaspoon|
|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)|
|Chopped parsley||2 Tablespoon|
Thaw fish if frozen.
Cut fillets into 1 to 2 inch pieces.
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.