1. Heat butter in a 6 qt saucepan over medium-high heat. Add garlic, celery, onions, peppers, and leeks, and season with salt and pepper. 2. Cook, stirring, until soft, 8-10 minutes. Add carrots, parsnips, celeriac, potatoes, stock, milk, cream, and Worcestershire; bring to a boil. 3. Reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 25 minutes. 4. Add fish, and continue to cook, stirring gently, until fish is cooked through, 6-8 minutes. Stir in dill, parsley, lemon juice, and salt and pepper. 5. Serve with bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
