4 lg. potatoes peeled and sliced
3 med. onions, sliced thin
1 c. chopped celery
4 whole cloves
1 garlic clove, minced
1 bay leaf
1/4 tsp. dill seed
1/4 tsp. pepper
2 lbs. white fish such as scrod (about)
2 c. half and half
1/3 c. white wine

In kettle over medium heat simmer potatoes, onion, celery, garlic, bay leaf and cloves and 2 cups water. When vegetables are done discard bay leaf and cloves. Cut fish in large chunks. Remove all bones. Add fish and 1 cup water and remaining ingredients. Heat, stir occasionally. Makes about 8 servings.