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.