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Inaugural Fish Chowder

1/2 c Butter
3 c Diced onions
1/4 c Finely grated carrots
2 ts Minced garlic
1/2 c Flour
12 c Concntrated Fish Stock
4 lb Chowder fish fillets; such as 2 pounds cod, 1 pound monkfish, and one pound cusk
2 c Light cream
1/2 c Finely grated Monterey Jack cheese
Freshly grate black pepper

Fish Stock:
6 lb Fish frames; with gills and intestines removed 1 Stalk celery 1 Carrot; sliced 2 Onions; sliced 4 Peppercorns

Heat the butter in a large saucepan until softened, and saute the onions, carrots, and garlic in it, stirring frequently, 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 into the chowder. ) Reheat the chowder slowly so the cream doesn't boil.

Makes about 3 quarts. Fish Stock

Our fish stock includes a carrot, which adds a mellow flavor.

Chop the fish into pieces. Place the pieces in a large enameled or stainless steel casserole along with the celery, carrot, onions and peppercorns. Cover with 3 quarts of water. Bring the water to a boil, lower the heat, and simmer for about 30 minutes.

Strain off the stock and boil it 25 to 30 minutes to concentrate the flavor. If you wish, clarify by pouring through coffee filters before storing.

Measure the stock into 1-cup amounts, and freeze. (Makes about 8 cups. )

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