Fish Chowder

3 lbs fresh or frozen white fish fillets (I used Alaskan Pollock)
2 lbs cauliflower, chopped into bite sized pieces
3 cups chopped onion
3/4 cup celery
1/3 cup butter, cut up
3 bay leaves
3 tsp. salt
3/4 tsp. dried dill
3/4 tsp. freshly ground black pepper
3 3/4 cups water
3 cups heavy cream (I used 18%)
1/3 cup snipped fresh parsley

Thaw fish if using from frozen. Rinse and keep cool until ready to use.

In a 5-6 quart slow cooker**, combine cauliflower, onion, celery, butter, bay leaves, salt, dill, and pepper. Stir in the water.

Cover and cook on high heat for about 3 to 3 1/2 hours.

Cut fish in the 2 inch pieces and lay on top of vegetable mixture. Cover and cook on high for 30 to 45 minutes or until fish flakes easily. Remove and discard bay leaves. Stir in heavy cream and parsley.

**I made mine on the stove in a large stock pot. It worked well too.