Legal's inaugral fish chowder

 
                       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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