Fiskesuppe (Norwegian Fish Chowder) - cooking recipe

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

Preparation

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 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.
Serve with bread.