Oven Baked Fish Chowder
By Terrance
Chowder is a tradition in my family. My mother always made red clam chowder, known as Manhattan-Style Chowder. My mother-in-law prefers to make a creamy white chowder, known as New England Clam Chowder. My favorite is neither red nor white, but a clear chowder with lots of clams and tender potatoes cooked in a simple broth. But everyone loves this recipe for fish chowder because it is so easy to make.
Ingredients
- Active Time: 10 Minutes
- Total Time: 1 Hour 15 Minutes
- Yield: 6 servings
- 2 pounds cod, haddock or any firm white fish, bones removed
- 3 cups cubed russet potatoes
- 2 cups hot fish stock or water
- 1 1/2 cups chopped celery
- 1 1/2 cups chopped onion
- 1/2 cup dry white wine
- 1/4 cup (1/2 stick) butter
- 1 1/2 teaspoons chopped fresh dill
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 bay leaf
- 1 garlic clove, minced
- Pinch of ground cloves
- 1 cup milk or light cream
- 1 tablespoon chopped fresh parsley
Details
Servings 6
Preparation time 10mins
Cooking time 70mins
Preparation
Step 1
Preheat oven to 375 degrees F.
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.
You'll also love
- SEAFOOD STUFFED ZUCCHINI 4/5 (1 Votes)
- Beef Jerky Chili 3.5/5 (2 Votes)
- Salmon Salad with Tofu 4/5 (1 Votes)
Review this recipe