Legal's Inaugural Fish Chowder

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1/2 cup butter
• 3 cups diced onions
• 1/4 cup finely grated carrot
• 2 teaspoons minced garlic
• 1/2 cup flour
• 12 cups concentrated fish stock
• 4 lbs chowder fish fillets (such as 2 lbs. cod, 1 lb. monkfish, and 1 lb. cusk)
• 2 cups light cream
• 1/2 cup finely grated monterey jack cheese
• salt
• fresh ground black pepper

Recipe

• 1 heat the butter in a large saucepan until softened.
• 2 add the onions, carrots, and garlic and sautã©.
• 3 stir frequently, about 5 minutes.
• 4 remove from heat and slowly stir in the flour.
• 5 return to the heat, and cook, stirring, for about 4 minutes.
• 6 meanwhile, begin heating the stock in a large pot.
• 7 whisk the stock into the flour mixture.
• 8 bring the stock to a boil, whisking constantly, then reduce the heat, and simmer for 10 minutes.
• 9 add the fish and simmer about 10 minutes longer.
• 10 stir in the cream and cheese.
• 11 simmer until the cheese melts, about 5 to 8 minutes.
• 12 (you won’t distinguish the cheese as such; it is incorporated into the chowder.) reheat the chowder slowly so the cream doesn’t boil.