When making this creamy fish stew, feel free to substitute mahimahi, salmon, scallops, or shrimp for the cod. This recipe first appeared in our Jan/Feb 2013 issue along with Christopher Hall's article Norway.
Find this recipe in our cookbook, SAVEUR: Soups and Stews
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
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Instructions
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.
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