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Melt butter in 6 quart saucepan or kettle. Add potatoes, carrots, onions, cloves, dill, bay leaf, and salt, if using. Add boiling water. Simmer, covered, 20 minutes or until vegetables are tender. Add fish and wine. Simmer, covered, 10 minutes or until fish flakes easily when touched with a fork. Meanwhile, stir together flour and milk in small bowl until smooth. Stir into soup. Cook, stirring, until slightly thickened, 3 to 5 minutes. Season with pepper. Sprinkle each serving with parsley.
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