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Oven Fish Chowder
Randall Family, Essex, MA
“Growing up near the ocean, we know what a real fish chowder should taste like! This recipe is something we have enjoyed for a very long time. It’s great for a large crowd as you can double or triple the recipe and is a true New England–style fish chowder.” Lisa Randall
INGREDIENTS Serves 6
2 pounds haddock or cod
2 cups diced peeled potatoes
1⁄4 cup chopped celery leaves
3 bay leaves
2 1⁄2 teaspoons salt
1⁄4 teaspoon ground black pepper
1 medium garlic clove, minced
1 medium yellow onion, chopped
1⁄2 cup (8 tablespoons) unsalted butter, melted
2 cups boiling water 2 cups light cream
1 1⁄2 teaspoons chopped fresh dill
Warm French bread, for serving
PREPARATION
1. Preheat oven to 375°F.
2. In a large baking dish, combine the haddock, potatoes, celery leaves, bay leaves, salt, pepper, garlic, onion and butter. Pour the boiling water over all. Cover and bake until the fish flakes but is not mushy and the potatoes are tender but
not falling apart, 50 to 60 minutes.
3. In a small saucepan over medium-high heat, warm the cream but do not let it boil.
4. Remove the baking dish from the oven. Remove the bay leaves and dis- card. Stir in the cream and sprinkle with the dill. Serve the chowder directly from the dish with warm French bread.
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