Oven Baked Fish Chowder

2 pounds cod, haddock or any firm white fish, bones removed
3 cups cubed russet potatoes
2 cups hot fish stock or water
1 1/2 cups chopped celery
1 1/2 cups chopped onion
1/2 cup dry white wine
1/4 cup (1/2 stick) butter
1 1/2 teaspoons chopped fresh dill
1 teaspoon salt
1/4 teaspoon ground black pepper
1 bay leaf
1 garlic clove, minced
Pinch of ground cloves
1 cup milk or light cream
1 tablespoon chopped fresh parsley

Preheat oven to 375 degrees F.

Combine all ingredients except milk and parsley in 4-quart ovenproof casserole. Cover and bake until fish flakes into pieces and potatoes are tender, about 1 hour.
Transfer casserole to stove-top. Slowly stir in milk. Simmer gently over low heat until rewarmed, about 5 minutes. Add parsley. Serve immediately.