Cod and Green Pepper Chowder

1 1/2 pounds fresh cod fillets (I used frozen)

1 1/2 of potatoes scrubbed and diced

1/2 cup diced green pepper (I didn't have any)

1 cup chopped onion

1 bay leaf

1 teaspoon salt

Freshly ground pepper to taste

2 - 4 tablespoons butter

2 cups boiling water

3 cloves

3 large garlic cloves, minced

1/4 teaspoon dried dill weed

1/2 cup dry bermouth

1 cup heavy cream or milk (I used evaporated milk)

Chopped parsley

In a large casserole or dutch oven, place the pieces of fish, the potatoes, green peppers (if using), and all the remaining ingredients except the milk and parsley.  Cover and bake in a preheated 375-degree oven about 45 minutes.  Meanwhile, let the milk come to room temperature while the chowder is cooking.  When the fish and potatoes are cooked, remove the casserole from the oven and add the cream or milk to the chowder, and stir to break up the fish a bit.  Sprinkle with chopped parsley.