2 Lbs fresh or frozen cod, flounder, etc
4 medium potatoes - peeled and sliced
3 onions
1 Tbsn chopped celery leaves or 1/4 tspn celery salt
1 bay leaf
4 whole cloves
1/4 tspn dill
1/4 tspn garlic salt
1 stick butter or margarine
2 1/2 tspn salt
1/4 tspn pepper
2 cups boiling water
1/2 cup dry vermouth or white wine
2 cups light cream

Put all indredients except for cream and fish into a large casserole dish, cover and bake for 1 hour or until vegetations are soft (375o oven). Add fish - cook until it flakes; add cream. Continue cooking until chowder is hot. Garnish with chopped parsley.


SUBMITTED BY: Scott Warren

SOURCE: Helen Warren