🧂 Ingredients
- 1 lb White fish fillets (e.g., pike, trout, perch)(cut into chunks)
- 3 small Potatoes(peeled and quartered)
- 1 medium Leek, sliced (white and pale green parts)
- 1 small Onion, diced
- 1 clove Garlic, minced
- 1 tbsp Butter
- 4 cups Fish stock
- 2 cups Milk (whole milk recommended)
- 2 tbsp Flour
- 2 tbsp Fresh dill, chopped(for garnish)
- to taste Salt and black pepper
- 2 Bay leaves
- 1 pinch Thyme
👨🍳 Instructions
- 1
In a medium pot, combine quartered potatoes with 4 cups of water and a pinch of salt. Boil until tender, about 7-8 minutes. Strain the potatoes, reserving the cooking water.
- 2
Cut the fish fillets into even-sized pieces. Add them to the reserved potato water along with bay leaves. Bring to a simmer and cook until the fish is flaky and cooked through, about 8-10 minutes. Remove the fish and set aside. Reserve the fish/potato water.
- 3
In the original pot, melt the butter over medium heat. Add the diced onion and sliced leek and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 4
Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the reserved fish/potato water and the milk until well combined and smooth.
- 5
Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally, until the broth has thickened. Add the cooked fish and potatoes back into the pot. Simmer for another 5 minutes to heat through.
- 6
Season with salt and pepper to taste. Ladle the stew into bowls and garnish with fresh chopped dill.
💡 Pro Tips
- ✓Using a good quality fish stock will enhance the flavor of the stew.
- ✓Avoid overcooking the fish to keep it tender.
- ✓This stew is traditionally brothier than a chowder, as it doesn't use thickening agents like cornstarch.
🔄 Variations
- Add other root vegetables like carrots or parsnips.
- A splash of Pernod or white wine can add an extra layer of flavor.