Oven Baked Fish Chowder

By luvs2cook

Ingredients

• 2 2 2 pounds cod, haddock or any firm white fish, bones removed
• 3 3 3 cups cubed russet potatoes
• 2 2 2 cups hot fish stock or water
• 1 1/2 1 1/2 1/2 cups chopped celery
• 1 1/2 1 1/2 1/2 cups chopped onion
• 1/2 1/2 1/2 cup dry white wine
• 1/4 1/4 1/4 cup (1/2 stick) butter
• 1 1/2 1 1/2 1/2 teaspoons chopped fresh dill
• 1 1 1 teaspoon salt
• 1/4 1/4 1/4 teaspoon ground black pepper
• 1 1 1 bay leaf
• 1 1 1 garlic clove, minced
• Pinch Pinch of ground cloves
• 1 1 1 cup milk or light cream
• 1 1 1 tablespoon chopped fresh parsley

Details

Servings 6
Adapted from cooking.com

Preparation

Step 1

Combine all ingredients except milk and parsley in 4-quart ovenproof casserole. Cover and bake until fish flakes into pieces and potatoes are tender, about 1 hour.


Transfer casserole to stovetop. Slowly stir in milk. Simmer gently over low heat until rewarmed, about 5 minutes. Add parsley. Serve immediately.