👨‍🍳 作り方

1. 1

   Melt butter in a large pot or Dutch oven over medium heat. Add sliced leek and sauté until softened, about 5-7 minutes.

2. 2

   Add diced potatoes, sliced carrots, and diced parsnips to the pot. Stir to coat with butter and leeks.

   💡 プロのコツ: Ensure vegetables are cut into roughly uniform sizes for even cooking.
3. 3

   Pour in the vegetable broth. Add the bay leaf and peppercorns. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until vegetables are tender.

4. 4

   Gently add the fish chunks to the simmering stew. Season with salt and black pepper. Continue to cook for another 8-10 minutes, or until the fish is opaque and flakes easily.

5. 5

   Remove the bay leaf and peppercorns before serving. Ladle the stew into bowls.

   💡 プロのコツ: Be careful not to overcook the fish, as it can become dry.
6. 6

   Garnish generously with fresh chopped dill and parsley.

   💡 プロのコツ: Fresh herbs add a bright, fresh flavor that complements the stew.