Fiskesuppe (Norwegian Fish Chowder)

• 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

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.

unsalted butter, garlic, stalks celery, onion, green bell pepper, kosher salt, carrots, parsnip, celeriac, new potatoes, fish stock, milk, heavy cream, worcestershire sauce, fish, dill, parsley, lemon, crusty bread

Taken from www.food.com/recipe/fiskesuppe-norwegian-fish-chowder-497689 (may not work)