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| Recipes |
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| Fish Chowder from The New Moosewood Cookbook Submitted by Emily Moberg 3 Tbs. butter 1 cup chopped onion 1 clove garlic, minced 2 med. carrots, chopped 2 stalks celery, chopped 1 large potatoes, peeled and chopped 3 cups vegetable stock 1 bay leaf 1 1/2 tsp. fresh dill (or 1/2 tsp. dried) 1/2 tsp. marjoram 1 1/2# cod or scrod in bite-sized pieces 1 cup half-and-half or milk chopped parsley, lemon wedges as garnish Saute onion. Add remaining vegies and saute 5 minutes Add stock and herbs and simmer until vegies are tender. Add fish and simmer till just done, about 10 minutes. Add cream Season with salt and pepper to taste Garnish YUM! YUM! |
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