Fresh dill and cod take the place of parsley and clams, making this chowder taste deliciously different from the summer stalwart. For a soup so rich and satisfying, it comes together surprisingly quickly.

Ingredients

3 Tbs. unsalted butter, softened
2 Tbs. all-purpose flour
1 Tbs. vegetable oil
1 large carrot, coarsely chopped (about 1 cup)
1 large russet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
1 large leek, trimmed, white and light-green parts halved lengthwise, then cut crosswise into 1/4-inch slices (about 2 cups)
1 Tbs. finely chopped garlic
1 cup dry white wine
1 quart good-quality seafood stock
1/2 cup heavy cream
1 large bay leaf
1 large sprig fresh thyme
Kosher salt and freshly ground black pepper
1-1/2 lb. cod loin, cut into 2-inch pieces
1 Tbs. chopped fresh dill, plus sprigs for garnish
Flaky sea salt, for garnish

Preparation

In a small bowl, combine 2 Tbs. of the butter with the flour and set aside.
Heat the remaining 1 Tbs. butter and the oil in a 5- to 6-quart pot over medium-high heat. Add the carrot and cook, stirring occasionally, for 2 minutes, then add the potato and leek and cook, stirring occasionally, until the leek begins to brown, another 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the wine and cook until absorbed and evaporated, 7 to 10 minutes.
Lower the heat to medium low. Add the stock, cream, bay leaf, thyme, 1/2 tsp. salt, and 1/4 tsp. pepper, and bring to a low simmer. Gradually add the flour-butter mixture, stirring after each addition, until slightly thickened, about 4 minutes. Add the cod and chopped dill, and simmer lightly until the cod is cooked through, about 5 minutes. Remove the bay leaf and thyme, season to taste with salt and pepper, and serve garnished with the dill sprigs and flaky sea salt.

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Reviews (13 reviews)

pokano| 12/13/2021

哇,这是惊人的美味。我所愿th a quick seafood stock on a competing cooking magazine's website. The next time, I will cook the potato and carrot a little longer (the times given did not cook them completely soft). Otherwise, this is a great way to use cod.
pbh12345| 11/21/2021

Absolutely delicious. I make it often! I use calm juice instead of fish stock and it's excellent
user-3993627| 03/18/2021

No need to make this fancier. Beautiful to look at and delicious.
BeginnerCookLisa| 07/08/2020

Dill made it! Delicious! I made it EXACTLY using the fish stock here://m.lestubes.com/recipe/fish-stock. It makes 3 big bowls for a hearty lunch. I served it with corn muffins to fill up the teenager.

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