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Oven Baked Fish Chowder




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Recipe of the day
Oven Baked Fish Chowder

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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.

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

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.