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Legal's Inaugral Fish Chowder

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      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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