Directions:
- Preheat the oven to 350°.
- In a large casserole combine the fish, potatoes and butter; add the celery leaves, bay leaves, and cloves tied in a cheesecloth bag.
- Season with the salt, pepper, and garlic; add the vermouth.
- Cover, place in the oven and bake for 50-60 minutes, until the fish flakes and the potatoes are tender.
- Remove from the oven; discard the spice bag; pour the boiling fish stock over all.
- In a small saucepan heat, but do not boil, the half-and-half; add it to the chowder.
- Sprinkle dill on top and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 462.12 Kcal (1935 kJ) | ||
| Calories from fat | 232.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.81g | 40% | |
|---|---|---|---|
| Cholesterol | 152.96mg | 51% | |
| Sodium | 1475.15mg | 61% | |
| Potassium | 818.15mg | 17% | |
| Total Carbs | 18.03g | 6% | |
| Sugars | 1.86g | 7% | |
| Dietary Fiber | 1.47g | 6% | |
| Protein | 29.33g | 59% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 0.5mg | 3% | |
| Calcium | 125.8mg | 13% | |
| Amount Per 100 g | |||
| Calories | 110.13 Kcal (461 kJ) | ||
| Calories from fat | 55.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.15g | 40% | |
|---|---|---|---|
| Cholesterol | 36.45mg | 51% | |
| Sodium | 351.54mg | 61% | |
| Potassium | 194.97mg | 17% | |
| Total Carbs | 4.3g | 6% | |
| Sugars | 0.44g | 7% | |
| Dietary Fiber | 0.35g | 6% | |
| Protein | 6.99g | 59% | |
| Vitamin C | 0.5mg | 3% | |
| Vitamin A | 0.2mg | 21% | |
| Iron | 0.1mg | 3% | |
| Calcium | 30mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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