Legal's inaugral fish chowder Recipe

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Legal's inaugral fish chowder

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Categories:	Fish, Seafood, Soups & Stews	Rating:	0
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Ingredients:

1/2	cup	Butter
3	cup	Diced onions
1/4	cup	Finely grated carrots
2	tsp	Minced garlic
1/2	cup	Flour
12	cup	Concentrated fish stock
4	lbs	Chowder fish fillets, such
		-as 2 lbs. cod, 1 lb.
		-monkfish and
1	lbs	Cusk (note from Al: I
		-believe any firm white fish
		-will do)
2	cup	Light cream
1/2	cup	Finely grated Monterey Jack
		-cheese

Procedures:

1	Salt freshly ground black pepper heat the butter in a large saucepan until softened, and saute the onions, carrots and garlic in it, stirring frequently, for about 5 minutes.
2	Remove from heat and slowly stir in the flour.
3	Return to the heat, and cook, stirring, for about 4 minutes.
4	Meanwhile, begin heating the stock in a large pot.
5	Whisk the stock into the flour mixture.
6	Bring the stock to a boil, whisking constantly, then reduce the heat, and simmer for 10 minutes.
7	Add the fish and simmer about 10 minutes longer.
8	Stir in the cream and cheese, and simmer until the cheese melts, about 5 to 8 minutes.
9	(you won"t distinguish the cheese as such, it is incorporated in the chowder).
10	Reheat the chowder slowly so the cream doesn"t boil.
11	Makes about 3 quarts