Fiskesuppe (norwegian Fish Chowder)

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 6 tablespoons unsalted butter
• 4 garlic cloves, chopped
• 2 stalks celery, chopped
• 1 small onion, chopped
• 1 green bell pepper, seeded chopped
• 1 small leek, sliced 1/4 inch thick
• kosher salt and black pepper, to taste
• 2 medium carrots, sliced 1/4 inch thick
• 1 large parsnip, peeled chopped
• 1 small celeriac, peeled chopped
• 4 medium new potatoes, peeled cut into 1 inch pieces
• 3 cups fish stock
• 2 cups milk
• 1 cup heavy cream
• 1 1/2 tablespoons worcestershire sauce
• 2 lbs boneless skinless fish fillets, cut into 2 inch pieces (halibut, cod or haddock)
• 1/3 cup dill, chopped, plus more for garnish
• 1/4 cup fresh parsley leaves, chopped
• 1 lemon, juice of
• crusty bread, for serving

Recipe

• 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.
• 2 cook, stirring, until soft, 8-10 minutes. add carrots, parsnips, celeriac, potatoes, stock, milk, cream, and worcestershire; bring to a boil.
• 3 reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 25 minutes.
• 4 add fish, and continue to cook, stirring gently, until fish is cooked through, 6-8 minutes. stir in dill, parsley, lemon juice, and salt and pepper.
• 5 serve with bread.