Fiskesuppe (Norwegian Cod and Root Vegetable Chowder)

By garciamoss

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

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

Heat butter in a 6-qt. saucepan over medium-high heat. Add garlic, celery, onions, peppers, and leeks, and season with salt and pepper. Cook, stirring, until soft, 8-10 minutes. Add carrots, parsnips, celeriac, potatoes, stock, milk, cream, and Worcestershire; bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 25 minutes. Add cod, and continue to cook, stirring gently, until fish is cooked through, 6-8 minutes. Stir in dill, parsley, lemon juice, and salt and pepper. Serve with bread.