Name: Fish Chowder
Ingredients: 4 large potatoes (1400 g); 3 medium onions (600 g); 1 cup chopped celery; 4 whole cloves; 1 clove garlic; 1 tbsp salt; 1 bay leaf; 2 tsp dried dill weed; 250 mL water (250 g); 2 lbs mussels (900 g); 2 lbs haddock (900 g); 1 lb crab meat (450 g); 2 cups half-and-half (500 g); 1/2 cup white wine (125 g); 1/4 cup butter (55 g); 250 mL water (250 g); fresh bread

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Fish Chowder

Course: Main Course, Soup

Ingredients

Vegetables

4 large potatoes 1400 g
3 medium onions 600 g
1 cup chopped celery
4 whole cloves
1 clove garlic
1 tbsp salt
1 bay leaf
2 tsp dried dill weed
250 mL water 250 g

Protein

2 lbs mussels 900 g
2 lbs haddock 900 g
1 lb crab meat 450 g
2 cups half-and-half 500 g
1/2 cup white wine 125 g
1/4 cup butter 55 g
250 mL water 250 g

Optional

fresh bread

Instructions

Cut the potatoes into 2 cm cubes. Slice the onions. Dice the celery. Mince the garlic.
Over medium heat in covered 5-quart pot, simmer potatoes, onions, celery, cloves, garlic, salt, bay leaf, dried dill weed, and 1 cup water. When vegetables are tender (about 25 minutes), discard cloves.
Add mussels, fish, crab meat, half-and-half, wine, butter, and 1 cup water. Boil, then reduce heat to low. Cover. Simmer 5 to 10 minutes, until fish flakes easily and the mussels are open.
Remove the mussel shells from the chowder.
Serve hot with bread.