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Thaw fish, if frozen. Rinse fish; pat dry. Cut fish into 2-inch pieces; cover and chill. In a 5- or 6-quart crockery cooker combine potatoes, onions, celery, butter, bay leaves, salt, dill, and pepper. Stir in water and vermouth.
Cover and cook on high-heat setting for 3 1/2 hours. Place fish on top of vegetable mixture. Cover and cook on high-heat setting for 30 to 45 minutes more or until fish flakes easily. Remove bay leaves. Break fish into bite-size pieces with a fork. Stir in whipping cream and parsley.