2 lb. skinned haddock
4 potatoes, cut small
2 onions, cut small
1/2 cup butter
2 1/2 tsp. salt
1 small garlic clove, peeled and chopped
chopped celery tops
1 oz. vermouth or white whine
2 cups boiling water
2 cups light cream

Put everything except the cream in a deep casserole dish. Cover and bake at 375°F for 1 hour. Remove from oven and add warmed cream. Stir and serve.

Serves 6.

Submitted by: Nancy Carter