Chicago Fish Chowder

Name: Chicago Fish Chowder
Ingredients: 2 lbs haddock or 2 lbs cod fish fillets, cut into 2 inch chunks; 2 cups peeled and diced new potatoes; 8 tablespoons butter; 14 cup chopped celery leaves; 3 bay leaves; 4 whole cloves; 2 12 teaspoons salt; 14 teaspoon white pepper; 1 clove garlic, minced; 1 cup dry vermouth; 2 cups boiling fish stock; 2 cups half-and-half; 1 12 teaspoons chopped fresh dill (to garnish)

13 ingredients

7 steps

Ingredients

2 lbs haddock or 2 lbs cod fish fillets, cut into 2 inch chunks
2 cups peeled and diced new potatoes
8 tablespoons butter
14 cup chopped celery leaves
3 bay leaves
4 whole cloves
2 12 teaspoons salt
14 teaspoon white pepper
1 clove garlic, minced
1 cup dry vermouth
2 cups boiling fish stock
2 cups half-and-half
1 12 teaspoons chopped fresh dill (to garnish)

Directions

1

Preheat the oven to 350.
2

In a large casserole combine the fish, potatoes and butter; add the celery leaves, bay leaves, and cloves tied in a cheesecloth bag.
3

Season with the salt, pepper, and garlic; add the vermouth.
4

Cover, place in the oven and bake for 50-60 minutes, until the fish flakes and the potatoes are tender.
5

Remove from the oven; discard the spice bag; pour the boiling fish stock over all.
6

In a small saucepan heat, but do not boil, the half-and-half; add it to the chowder.
7

Sprinkle dill on top and serve immediately.