Chicago Fish Chowder

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 lbs haddock or 2 lbs cod fish fillets, cut into 2 inch chunks
• 2 cups peeled and diced new potatoes
• 8 tablespoons butter
• 1/4 cup chopped celery leaves
• 3 bay leaves
• 4 whole cloves
• 2 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1 clove garlic, minced
• 1 cup dry vermouth
• 2 cups boiling fish stock
• 2 cups half-and-half
• 1 1/2 teaspoons chopped fresh dill (to garnish)

Recipe

• 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.