Cod and Root Vegetable Stew with Parsley Oil and Rye Bread Crumbs

4

4 tablespoons cold butter

3 leeks, whites and light green parts cut into thin rounds

2 carrots, thinly sliced

4 stalks celery, thinly sliced

2 yellow onions, diced

2 cloves garlic, minced

2 parsnips, cut into thin rounds

1 small celery root, diced

8 small yellow potatoes, diced

4 cups fish stock

2 cups milk

2 cups cream

1 tablespoon Worcestershire sauce

1 bunch parsley

5 tablespoons, plus ½ cup olive oil (for parsley oil)

Juice of 1 lemon

2 pounds cod, cleaned and cut into bite sized pieces

¼ bunch dill, roughly chopped

½ loaf rye bread, torn into bite sized pieces

Kosher salt and fresh ground pepper

Preheat oven to 425°F. In a heavy-bottomed soup pot, melt 2 tablespoons butter. Add the leeks, carrots, celery, onions, garlic and a big pinch of salt. Cook over medium low heat until onions are transparent, about 10 minutes. 


Line a sheet pan with parchment paper. Now combine the parsnips, celery root, and potatoes in a bowl and season them with salt. Toss them with two tablespoons of olive oil. Spread them onto the sheet tray with a couple cold tablespoons of butter. Place sheet trays in the oven until the butter melts. Then toss the vegetables a bit to distribute the butter. Bake the root vegetables until tender and a little crisp on the edges, about 25-35 minutes.


Make parsley oil: In a blender, combine picked parsley, a pinch of salt, a squeeze of lemon and ½ cup olive oil. Blend until you have a beautiful green oil. Add a little water if you need more liquid. 


Make the rye croutons: Coat the torn bread with 2 tablespoons olive oil and a generous amount of kosher salt. Place in the oven until they begin to turn golden brown, but are still soft in the middle, about 15 minutes. Let cool. 


Once baked, move the root vegetables to the soup pot. Add the Worcestershire sauce and fish stock and bring to a boil. Add the milk and cream and bring to a simmer. Add the fish and cook until just cooked through, about 5 minutes. Season the soup to taste with salt and fresh ground pepper. Ladle soup into bowls and garnish with rye bread croutons, dill and a spoonful of parsley oil.

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