Fiskesuppe (Norwegian Cod and Root Vegetable Chowder)

Name: Fiskesuppe (Norwegian Cod and Root Vegetable Chowder)
Total time: PT0D0H0M
Yield: serves 6-8
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

Serves
serves 6-8

PENNY DE LOS SANTOS

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.

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.