| | Oven Baked Seafood Chowder 2 pounds of thick fish fillets
2 cups of sliced carrots
2 cups of cubed potatoes
2 cups of sliced onions
2 teaspoons of salt
1 teaspoon of dillweed
2 whole cloves
1 small bay leaf
1/4 cup of butter or margarine
1/2 cup of dry white wine
1 cup of half and half
2 tablespoons of flour
2 tablespoons of chopped parsley |
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Cut the fish into 1 1/2 inch pieces and refrigerate. Combine the carrots, potatoes, onions, salt, dillweed, cloves, bay leaf and butter in a 6 quart ovenproof Dutch oven. Add 2 cups of boiling water and cover tightly. Bake at 375ºF. for 40 minutes or until the vegetables are tender. Add the fish and the wine, then cover and cook for 20 minutes longer or until the fish flakes easily when tested with a fork. Remove from oven. Combine the half and half and flour and blend until smooth. Add to the chowder and heat, stirring carefully until slightly thickened. Garnish with the parsley. Makes 10 cups of chowder
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