Baked Fish Chowder

2 lb. haddock, hake or pollock fillets (probably most any mild white fish
would work fine)
4 med. potatoes, peeled
2 1/2 t. salt
1/4 t. freshly ground pepper
1/4 t. cayenne pepper
1/4 t. chili powder
1 garlic clove, crushed
1 bay leaf
3 med. onions, cut in chunks (I sometimes use 2 or 3 green onions, snipped, instead)
1-2 T. butter, cut in 2 pieces
1/4 t. dried dill weed
2 c. half and half OR 1 can evaporated milk (I always use the evap. milk
and it comes out YUMMY!)

Preheat oven to 375 degrees. Put fish in a 3 qt. casserole dish with a cover, or a Dutch oven. Layer potatoes on top of fish. Sprinkle with the salt, pepper, cayenne, and chili powder, then add garlic and bay leaf. Top with onions, butter, and dill. Pour in 2 1/4 c. boiling water. Cover and bake for 1 hour. Stir evap. milk or half and half into the chowder. Remove bay leaf and serve hot with crusty bread or crackers.

**I have a covered stoneware roasting type dish that I make this in and it works great!

**This is probably the easiest fish chowder recipe I’ve ever seen, and it is fabulous! The spices give it a nice flavor and an unusual “kick.” This is so yummy on a cold night. I can’t usually afford fresh fish (especially since seafood prices skyrocketed this summer), but I like to use the frozen pollock that you can buy at Walmart for under $3/lb.