Fiskesuppe (Norwegian Fish Chowder)

This is a traditional Norwegian recipe.

• Ready In: 1 hr 5 mins
• 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.