Flag House Inn

Oven Baked Fish Chowder for a cold winter night – Jan 2015

First and foremost I want to wish everyone a very Happy New Year. I know it is a few weeks later than when you often hear that greeting but with the already long cold and flu season I have been delinquent in writing a blog post thus far into 2015. As I sat at the computer I wondered what would lift your spirits as you read this little rambling of mine and thought of giving you a recipe for something easy to cook but warm and comforting for the body and soul.

A recipe I found many years ago is “Oven Baked Fish Chowder” which is easy to get together with just a few ingredients (most of which are already in your pantry). It is great served with a green salad and some good crusty warm bread.

The recipe is as follows:

2 pounds cod, haddock or any firm white fish, bones removed (you can use frozen fillets which have been thawed)
3 cups cubed potatoes (I have used peeled russet or red skin potatoes – peeled or unpeeled)
2 cups hot fish stock or water
1 1/2 cups chopped celery
1 1/2 cups chopped onion
1/2 cup dry white wine or water
1/4 cup (1/2 stick) butter
1 1/2 tsp chopped fresh dill or 1/2 tsp dried dill
1 tsp salt
1/2 tsp ground black pepper
1 bay leaf
1 clove minced garlic
Pinch of cloves

1 cup milk or light cream at room temperature
1 tbsp chopped parsley (fresh is best but dried will do)

Preheat oven to 375 degrees F. Combine all ingredients except milk and parsley in a 4 QT lightly greased ovenproof casserole. Cover and bake until fish flakes into pieces and potatoes are tender, about 1 hour.
Transfer casserole to stove top. Slowly stir in milk. Simmer gently over low heat until warmed through then add parsley. Serve immediately.

So, next time, after a busy day of work, you are thinking of making supper just try this quick and easy “Oven Baked Fish Chowder” and get that body and soul comfort together for you and yours.

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