If you like your chowder thick, remove 1/2-1 cup of the cooked potatoes and mash them, then return them to the pot. Cut each piece of fish into thirds - quite large pieces - to keep them from breaking up too much during cooking. Jan Quiram uses a can of 2 percent evaporated milk (12 ounces). This version contains heavy cream.
|1 1/2||pounds skinless, boneless cod, hake, haddock, or cusk, cut into thirds|
|1||large onion, halved and thinly sliced|
|1/4||cup ( 1/2 stick) butter, cut into 8 pieces|
|2||teaspoons kosher or sea salt|
|Black pepper, to taste|
|1||garlic clove, crushed|
|3||medium all-purpose (boiling) potatoes, peeled and cut into 1-inch dice|
|1/2||cup white wine|
|2||cups boiling water|
|1||tablespoon chopped fresh dill|
|1||cup heavy cream, heated until hot|
|1/4||cup chopped fresh parsley (for garnish)|
1. Set the oven at 350 degrees. Have on hand a 2 1/2-quart ovenproof casserole with a lid.
2. Place the fish, onion, bay leaf, butter, salt, pepper, cloves, garlic, potatoes, and wine in the casserole. Pour the boiling water over the fish and sprinkle with dill. Cover and bake for 60 to 75 minutes or until the potatoes are tender.
3. Remove the casserole from the oven. Gently stir the cream into the soup. Sprinkle with parsley.
Adapted from Jan Quiram