Oven Fish Chowder

(from Linda Lu’s recipe box)

Add scallops and shrimp for more diversity

Source: Beth Bass

Categories: Seafood, Soup, Stews

Ingredients

  • 2 lbs total of seafood including cod
  • 8-10 little red potatoes, peeled and diced
  • a few chopped celery leaves
  • 1 bay leaf
  • 2 1/2 tsp. salt
  • 4 whole cloves
  • 1 garlic clove, crushed
  • 3 onions thinly sliced
  • 1/2 cup melted butter
  • 1/4 tsp. dried dill
  • 1/4 tsp. white pepper
  • 3/4 cup dry white wine or vermouoth
  • 2 cups boiling water
  • 2 cups light or heavy cream

Directions

  1. t everyrthing but the cream in a large casserole, cover and bake for one hour at 375. Heat cream to scalding and stir in to break up fish. Add scallops and shrimp too.

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