Ingredients

1 1/2-2 lb. fish
4 potatoes, peeled & diced
A few chopped celery leaves, or celery
1 bay leaf
2 1/2 tsp. salt
1 whole clove garlic (peeled &
crushed)
3 onions, diced
1/2 C. margarine
1/4 tsp. dried dill seed
1/4 tsp. pepper
1/2 C. dry white wine (can be omitted)
2 C. boiling water
2 C. light cream

Cooking Instructions

Put all ingredients, except cream, into very large casserole. Fish lays on top of all other ingredients. Cover and bake at 375 degrees for 1 hour and 15 minutes. Heat cream and add to chowder. Stir to break up fish as much as you want.
 
 
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