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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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