Thaw fish, if frozen. Cut fish into 2-inch pieces; set aside. In a large bowl, combine fish, potatoes, onion, celery, butter, bay leaf, salt, pepper, and dillweed. If using whole cloves, place cloves on a double-thick, 3-inch square of 100-percent-cotton cheesecloth. Bring corners together and tie with a clean kitchen string. Add bag to fish mixture. Transfer fish mixture to a 2-quart casserole.
Stir together the 1 cup water and the 1/4 cup vermouth, wine, or water. Pour over fish mixture.
Bake, covered, in a 350 degree F oven about 1 hour or until potatoes are tender, stirring halfway through cooking time. Remove bay leaf and spice bag, if using. Stir in cream. Makes 4 servings.