**Fiskesuppe** (Norwegian Cod and Root Vegetable Chowder)

When making this creamy fish stew, feel free to substitute mahimahi, salmon, scallops, or shrimp for the cod.

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Ingredients

• 6 tbsp. unsalted butter
• 4 cloves garlic, chopped
• 2 stalks celery, chopped
• 1 small onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 small leek, sliced 1⁄4" thick
• Kosher salt and black pepper, to taste
• 2 medium carrots, sliced 1⁄4" thick
• 1 large parsnip, peeled and chopped
• 1 small celeriac, peeled and chopped
• 4 medium new potatoes, peeled and cut into 1" pieces
• 3 cups fish stock
• 2 cups milk
• 1 cup heavy cream
• 1 1⁄2 tbsp. Worcestershire sauce
• 2 lb. boneless, skinless cod fillet, cut into 2" pieces
• 1⁄3 cup dill, chopped, plus more for garnish
• 1⁄4 cup parsley leaves, chopped
• Juice of 1 lemon
• Crusty bread, for serving

Instructions

1. Heat butter in a 6-qt. saucepan over medium-high heat.
2. Add garlic, celery, onions, peppers, and leeks, and season with salt and pepper.
3. Cook, stirring, until soft, 8-10 minutes.

4. Add carrots, parsnips, celeriac, potatoes, stock, milk, cream, and Worcestershire;

   bring to a boil.

5. Reduce heat to medium, and cook, stirring occasionally, until vegetables are

   tender, about 25 minutes.

6. Add cod, and continue to cook, stirring gently, until fish is cooked through, 6-8 minutes.

7. Stir in dill, parsley, lemon juice, and salt and pepper. Serve with bread.

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This Recipe Is Published Here

bon appetit