Fiskesuppe (Norwegian Cod and Root Vegetable Chowder)

This has probably been my favorite soup I've made all year (if not ever).

With that being said - it was the most difficult one to photograph. I had two separate photo shoots for this soup and I don't know if
a) The dark, dreary weather caused the lighting to be off
b) If the somewhat bland color of chowder posed an issue or
c) If I was too blinded by hunger to really care.
...it was probably c

Whatever the cause, I finally had to settle with the pictures above because this chowder only lasted a couple of days. Even though I love fish I had never had it in a soup before - clams yes, shrimp yes but fish? I was scared at first that over time the fish would become overcooked with us reheating leftovers but it stayed flaky and moist. This was so hearty and delicious, the perfect soup to enjoy on a chilly winter day. Traditional Fiskesuppe originated in Bergen, on the West Coast of Norway. It always involves cream, fish, and root vegetables and seasoned with a touch of sugar and vinegar. Cod is the most common fish used but I read that you can also utilize Swai, salmon, halibut, or monkfish.

Fiskesuppe (Norwegian Cod and Root Vegetable Chowder)

serves 4-5

6 tbsp. unsalted butter (I used "healthy" butter with olive oil - hence the oiliness)
4 cloves garlic, chopped
2 stalks celery, chopped
1 small onion, chopped
1 green bell pepper, seeded and chopped
1 small leek, sliced ¼" thick
Kosher salt and black pepper, to taste
2 medium carrots, peeled and sliced ¼" thick
2 large parsnips, 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 TBS Worcestershire sauce
2 lb. boneless, skinless cod fillet, cut into 2" pieces
2 TBS dried dill, plus more for garnish
1 TBS dried parsley leaves
2 tsp fresh lemon juice
Crusty bread or crackers 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. Cook, stirring, until soft, 8–10 minutes.

2.Add carrots, parsnips, 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.

3.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. Refrigerate for up to one week.

*Recipe adapted from Saveur