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LEGAL'S INAUGRAL FISH CHOWDER
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Fish Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Butter
3 c Diced onions
1/4 c Finely grated carrots
2 ts Minced garlic
1/2 c Flour
12 c Concentrated fish stock
4 lb Chowder fish fillets, such
-as 2 lbs. cod, 1 lb.
-monkfish and
1 lb Cusk (note from Al: I
-believe any firm white fish
-will do)
2 c Light cream
1/2 c Finely grated Monterey Jack
-cheese
salt freshly ground black pepper
Heat the butter in a large saucepan until softened,
and saute the onions, carrots and garlic in it,
stirring frequently, for about 5 minutes. Remove from
heat and slowly stir in the flour. Return to the heat,
and cook, stirring, for about 4 minutes. Meanwhile,
begin heating the stock in a large pot. Whisk the
stock into the flour mixture. Bring the stock to a
boil, whisking constantly, then reduce the heat, and
simmer for 10 minutes.
Add the fish and simmer about 10 minutes longer. Stir
in the cream and cheese, and simmer until the cheese
melts, about 5 to 8 minutes. (You won't distinguish
the cheese as such, it is incorporated in the
chowder.) Reheat the chowder slowly so the cream
doesn't boil.
Makes about 3 quarts.
Posted by Al Martin. Courtesy of Fred Peters.
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