Hearty Pollock Chowder Recipe
Ingredients
| 2 pounds Pollock fillets | ||
| Carrots | 2 Cup (16 tbs), sliced | |
| 2 cups raw Potatoes, diced | ||
| Onions | 2 Cup (16 tbs), sliced | |
| Salt | 2 Teaspoon | |
| Dill weed | 1 Teaspoon | |
| Whole Cloves | 2 | |
| Bay leaf | 1 Small | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Boiling water | 2 Cup (16 tbs) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Half and Half | 1 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Parsley | 2 Tablespoon, chopped | |
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.
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.
Chef
