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Oven Fish Chowder
6 Servings
2 Lb Scrod Fillets
3 Onions, Sliced
10 Baby Red Potatoes, Cut In Half
8 Oz Butter
2 ½ Tsp. Salt
½ Tsp. Dill
¼ Tsp. White Pepper
3 Cloved Garlic, Crushed
½ C. Dry Vermouth
2 C. Bottled Clam Juice
Bouquet Garni: A Few Celery Leaves, 3 Bay Leaves & 4 Whole Cloves
2 C. Heavy Cream
1 C. Milk
Put all the ingredients except fish, cream & milk in large covered casserole. Bring to a boil on top of the stove. Bake at 375 degrees for 30-40 minutes until potatoes are tender. Meanwhile, reduce cream & milk a bit. Fifteen minutes before serving, add the fish & reduced cream mixture. Stir soup to break up fish before serving.
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