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Sunday Supper & More

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(For hake, chowder)

October 13, 2010

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2 1/2 pounds skinless boneless hake (or another firm-fleshed white fish such as pollock)

16 slices prosciutto

3 tablespoons

butter

2 cups heavy cream

1 bunch scallions

Handful fresh

parsley sprigs

4 large Yukon Gold or Yellow Finn potatoes

Salt and pepper

Olive oil

2 cups clam or fish broth