3 lb. fresh or frozen cod or orange roughy filets
2 lb. red potatoes, washed well and chopped
3 cups chopped onions
3/4 cup chopped celery
1/3 cup butter, cut into pieces
3 bay leaves
2 tsp. sea salt
3/4 tsp. drid dill weed
3/4 tsp. black pepper
3 3/4 cups water
3 cups whipping cream
1/3 cup snipped fresh parsley
Thaw fish, rinse well and pat dry. Cut fish into 2" pieces, cover and chill until needed. Using a 6 quart crock pot, combine potatoes, onions, celery, butter, and seasonings. Stir in the water and mix. Cover the crockpot and cooke on high for 3 1/3 hours.
Place fish on top of the vegetable mixture. Cover and continue to cook on high for 35 to 45 minutes, or until fish flakes when stroked with fork. Remove the bay leaves. Using a fork, stir the fish into the vegetable mixture, breaking it into bite-sized pieces. Stir in whipping cream and parsley. Heat for 10 to 15 more minutes. Serve with crackers.
Fish chowder is a favorite on a cold winter day. For a little variety, you might add a cup of small cooked salad shrimp, a small can of crab meat, or a cup of cooked scallops. Instead of crackers, hushpuppies go well with this soup.