Parishioner Recipes
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Haddock Chowder
submitted by
Carole Ray
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from "Recipes from the Sacred Heart Parish Community Kitchens"
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INGREDIENTS:
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2lb. haddock fillets
4 potatoes, peeled and sliced
1/2 c. celery leaves, chopped
1 bay leaf
2-1/2 tsp. salt
1/4 tsp. cayenne
1/2 tsp. chili powder
1 garlic clove
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3 medium onions, sliced
1/2 c. butter
1/4 tsp. dill seed
1/4 tsp. white pepper
1/2 c. rose wine
2 c. boiling water
2 c. light cream
bunch of chopped parsley
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DIRECTIONS:
Put all ingredients, except cream and parsley, in a 3 quart casserole. Cover and bake in a 375 degree oven for 1 hour. Heat cream to scalding. Add to chowder. Serve with garnish of chopped parsley. Good with chilled rose wine..
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YIELD:
about 2-1/2 quarts
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