Fiskesuppe (Norwegian Fish Chowder)

Submitted by Member 610488

"This is a traditional Norwegian recipe."

 

• Ready In: 1hr 5mins
• Ingredients: 20
• Serves: 6-8

ingredients

• 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

directions

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.