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Hingham Fish Chowder

Adapted from "Out of the Ordinary."

2 pounds any fresh or frozen white fish
4 potatoes, peeled and chopped
3 onions, chopped
Celery leaves to taste
1 bay leaf
2 1/2 teaspoons salt
Pepper to taste
4 whole cloves
1/4 teaspoon dill weed
1/2 cup margarine or butter
1/2 cup dry vermouth
2 cups boiling water

2 cups whipping cream or evaporated milk

Combine the fish, potatoes, onions, celery leaves, bay leaf, salt, pepper, cloves, dill weed, margarine, vermouth, and boiling water in a large casserole. Bake, covered, at 350 degrees for 60 to 90 minutes, or until the potatoes and onions are tender. Remove and discard the bay leaf. Stir in the cream just before serving. This can be prepared in a slow cooker, adding the cream just before serving.

Serves 6 to 8.

By Sheryl Julian, Globe Staff, Julie Riven, Globe Correspondent and Lise Stern, Globe Correspondent

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