New This Month

Use this recipe to make Finnish Fish Chowder.

Source: Martha Stewart Living, June 2002
Yield

Ingredients

Directions

Cook's Notes

Have your fishmonger remove the gills from the fish heads and cut the bones to fit in a sixteen-quart stockpot; wash both heads and bones well in cold water before using. While it is best used the day it is made, this flavorful stock can be stored in an airtight container in the freezer for up to three months.

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