Great fish soup recipe!

My father always requested fish soup.y mother didn't like making it and she and I never ate it. She would make a separate meal for her and I. So when I saw this recipe I was very disinterested, then I read the ingredients and decided to give it a try. It's delicious and even better with a crusty bread to dip into it. I scaled it down, it normally makes 6-8 servings. Way to much for the two of us.

Fiskesuppe (Norwegian Cod and Root Vegetable Chowder)

★★★★★

Soup

makes 3–4 (Scaled) ∙ source Saveur.com

INGREDIENTS

• 3 tbsp. unsalted butter
• 2 cloves garlic, chopped
• 1 stalks celery, chopped
• 1/2 small onion, chopped
• 1/2 green bell pepper, seeded and chopped
• 1/2 small leek, sliced ¼" thick
• Kosher salt and black pepper, to taste
• 1 medium carrots, sliced ¼" thick
• 1/2 large parsnip, peeled and chopped
• 1/2 small celeriac, peeled and chopped
• 2 medium new potatoes, peeled and cut into 1" pieces
• 1 1/2 cups fish stock
• 1 cups milk
• 1/2 cup heavy cream
• 3/4 tbsp. Worcestershire sauce
• 1 lb. boneless, skinless cod fillet, cut into 2" pieces
• 1/6 cup dill, chopped, plus more for garnish
• 1/8 cup parsley leaves, chopped
• Juice of 1 lemon
• Crusty bread, for serving

DIRECTIONS

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.