Hingham Fish Chowder

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3.0 by 3 people

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  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 1 hr 350°F

Hingham Fish Chowder

Reviews (0)

3.0 by 3 people

Rate This!

Directions

  1. Thaw fish, if frozen. Cut fish into 2-inch pieces; set aside. In a large bowl, combine fish, potatoes, onion, celery, butter, bay leaf, salt, pepper, and dillweed. If using whole cloves, place cloves on a double-thick, 3-inch square of 100-percent-cotton cheesecloth. Bring corners together and tie with a clean kitchen string. Add bag to fish mixture. Transfer fish mixture to a 2-quart casserole.
  2. Stir together the 1 cup water and the 1/4 cup vermouth, wine, or water. Pour over fish mixture.
  3. Bake, covered, in a 350 degree F oven about 1 hour or until potatoes are tender, stirring halfway through cooking time. Remove bay leaf and spice bag, if using. Stir in cream. Makes 4 servings.
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Nutrition Facts (Hingham Fish Chowder)

  • Per serving:
  • 417 kcal ,
  • 29 g fat
  • (18 g sat. fat ,
  • 147 mg chol. ,
  • 739 mg sodium ,
  • 13 g carb. ,
  • 1 g fiber ,
  • 23 g pro.
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