Go Back
Creamy Dill Fish Stew with Leeks
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife
  • Cutting Board

Ingredients
  

  • 2 tablespoons butter
  • 2 leeks, cleaned and sliced
  • 2 potatoes, peeled and diced
  • 4 cups fish broth
  • 1 pound white fish such as cod, cut into 1-inch pieces
  • 1 cup heavy cream
  • 1/4 cup fresh dill, chopped
  • Salt and black pepper to taste

Instructions
 

  • Melt the butter in a large pot over medium heat. Add the sliced leeks and diced potatoes. Cook for 5 minutes, stirring often, until the leeks soften.
  • Pour in the fish broth. Bring the mixture to a gentle simmer and cook for 10 minutes until the potatoes are tender.
  • Add the fish pieces to the pot. Simmer for 5 to 7 minutes until the fish turns opaque and flakes easily.
  • Reduce the heat to low. Stir in the heavy cream and chopped dill. Season with salt and black pepper. Heat through for 2 minutes without boiling.

Notes

Taste the broth before adding salt because fish broth can vary in saltiness. If the stew thickens too much after sitting, stir in a splash of broth or cream when reheating. Leftovers keep in the fridge for up to two days and reheat gently on the stove.
Course: Soup
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board