Fish Chowder

1 Tbsp butter
2 cups cubed potatoes
2 cups thickly sliced carrots
2 cups sliced onions
salt to taste
2 whole cloves
1 tsp dried dill weed
1 bay leaf
2 Tbsp flour
2 cups boiling water
1# thick fish fillets (halibut) cut into 1" cubes
1/2 cup dry white wine
1 cup lowfat milk
freshly ground black pepper

In a large dutch oven melt butter, add potatoes, carrots, onion, salt, cloves, dill and bay leaf. Sauté, stirring, for 5 minutes. Add the flour and cook for 4o seconds. Add boiling water, cover tightly. Simmer over very low heat 15 minutes or until tender. Add fish and wine. Cover pot, simmer another 10 minutes or until fish flakes easily with fork. Discard bay leaf, add milk and cook, stirring, until hot. Season with pepper. 4 large servings

This tried and true recipe from Peggy Bauhaus, served the first time I was ever in her kitchen, is surprisingly tasty. It's so basic and simple, quick to prepare and always hits the spot.