LEGAL'S INAUGRAL FISH CHOWDER

      Title: LEGAL'S INAUGRAL FISH CHOWDER
  Categories: Fish, Soups
       Yield: 3 Servings
  
     1/2 c  Butter
       3 c  Diced onions
     1/4 c  Finely grated carrots
       2 ts Minced garlic
     1/2 c  Flour
      12 c  Concentrated fish stock
       4 lb Chowder fish fillets, such
            -as 2 lbs. cod, 1 lb.
            -monkfish and
       1 lb Cusk (note from Al: I
            -believe any firm white fish
            -will do)
       2 c  Light cream
     1/2 c  Finely grated Monterey Jack
            -cheese
  
   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. Remove from heat and slowly stir in the flour. Return to the
   heat, and cook, stirring, for about 4 minutes. Meanwhile, begin
   heating the stock in a large pot. Whisk the stock into the flour
   mixture. Bring the stock to a boil, whisking constantly, then reduce
   the heat, and simmer for 10 minutes.
   
   Add the fish and simmer about 10 minutes longer.  Stir in the cream
   and cheese, and simmer until the cheese melts, about 5 to 8 minutes.
   (You won't distinguish the cheese as such, it is incorporated in the
   chowder.) Reheat the chowder slowly so the cream doesn't boil.
   
   Makes about 3 quarts.
   
   Posted by Al Martin. Courtesy of Fred Peters.
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