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Fiskesuppe (Norwegian Cod and Root Vegetable Chowder)

When making this creamy fish stew, feel free to substitute mahimahi, salmon, scallops, or shrimp for the cod. From: Saveur SERVES 6–8

6 tbsp. unsalted butter
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, sliced ¼" thick
1 large parsnip, peeled and chopped
1 small celeriac, peeled and chopped
4 medium new potatoes, peeled and cut into 1" pieces
3 cups fish stock
2 cups milk
1 cup heavy cream
1½ tbsp. Worcestershire sauce
2 lb. boneless, skinless cod fillet, cut into 2" pieces
? cup dill, chopped, plus more for garnish
¼ cup parsley leaves, chopped
Juice of 1 lemon
Crusty bread, for serving

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.