Chicago Fish Chowder

• 2 lbs haddock or 2 lbs cod fish fillets, cut into 2 inch chunks
• 2 cups peeled and diced new potatoes
• 8 tablespoons butter
• 14 cup chopped celery leaves
• 3 bay leaves
• 4 whole cloves
• 2 12 teaspoons salt
• 14 teaspoon white pepper
• 1 clove garlic, minced
• 1 cup dry vermouth
• 2 cups boiling fish stock
• 2 cups half-and-half
• 1 12 teaspoons chopped fresh dill (to garnish)

1. Preheat the oven to 350.
2. In a large casserole combine the fish, potatoes and butter; add the celery leaves, bay leaves, and cloves tied in a cheesecloth bag.
3. Season with the salt, pepper, and garlic; add the vermouth.
4. Cover, place in the oven and bake for 50-60 minutes, until the fish flakes and the potatoes are tender.
5. Remove from the oven; discard the spice bag; pour the boiling fish stock over all.
6. In a small saucepan heat, but do not boil, the half-and-half; add it to the chowder.
7. Sprinkle dill on top and serve immediately.

haddock, potatoes, butter, celery, bay leaves, cloves, salt, white pepper, clove garlic, boiling fish, fresh dill

Taken from www.food.com/recipe/chicago-fish-chowder-81751 (may not work)