Fish Chowder Recipe

Cooking Instructions

1. 1

   Prepare the Vegetables

   In a large pot, heat the olive oil over medium heat. Add the diced leeks, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.

2. 2

   Add Garlic and Potatoes

   Add minced garlic and diced potatoes to the pot. Stir and cook for another 2 minutes.

3. 3

   Add Stock and Simmer

   Pour in the fish stock (or clam juice) and bring the mixture to a boil. Reduce heat and let it simmer for about 15 minutes, or until the potatoes are tender.

4. 4

   Add Fish and Cream

   Cut the pollock fillets into bite-sized pieces and add them to the pot along with the heavy cream. Cook for an additional 5-7 minutes, until the fish is cooked through.

5. 5

   Season and Serve

   Stir in the fresh dill and season with salt and black pepper to taste. Serve the chowder hot with crusty bread.