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Oven Fish Chowder

1 lb. frozen Haddock
2 potatoes, peeled and cubed
1 onion, chopped
1 tsp. salt
1 clove garlic, sliced
1/4 tsp. dried dill weed
1/2 cup dry white wine
1/2 cup boiling water
1 bay leaf
2 carrots, sliced
1/4 cup butter, in chunks
1/8 tsp. pepper
A few celery leaves
1 large (16 oz.) can evaporated milk

Put all ingredients, except milk, into large casserole. Cover and bake at 375 degrees F for 1 hour. Heat milk to scalding and add to chowder. Stir to break up fish, or cut up with knife. Serve with garnish of dill or parsley. Add cream or milk to thin if necessary, or use all milk and/or cream.

Serves 4.

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