soup

In the Midst of Winter + Chilean Cazuela Stew

January 13, 2018 by Megan 2 Comments

Isabel Allende’s most recent novel In the Midst of Winter really just begs to be read at this time of year. Though it was published in October last year, I wasn’t able to get a copy from the library until December, which seemed like perfect timing to me. I started it just as an early snowstorm hit Michigan...and I was catching a plane to south Florida. As I sat in the warmth of a rare perfect weather weekend, reading Allende’s vivid descriptions of bitter cold, blustery wind and mounds of snow, I was grateful to have escaped - if just for a little bit.

Like the only other Allende book I’ve read, The House of the Spirits, this novel features strong Latin American women and shines a spotlight on the unique issues they face. Lucia is a university lecturer from Chile, currently living in the bottom floor apartment of Richard, a standoffish professor at the same university. As a snowstorm overtakes Brooklyn, Richard gets in a fender bender, setting off a chain of events no one saw coming. When the other driver, Evelyn, later shows up on his doorstep and refuses to leave, he enlists Lucia’s help.

Evelyn, an illegal immigrant from Guatemala, is working as a nanny and is terrified to return to her employers with a damaged car. After hearing her out, Lucia is determined to help the girl and a reluctant Richard is brought along for the ride. Winter couldn’t be more timely with its portrayal of immigrants - both legal and illegal - as it highlights their heartbreaking stories with compassion and humanity.

When Richard goes to Lucia to request her help, she is desperately trying to stay warm in her underheated apartment. She describes a delicious, comforting Chilean stew called cazuela - full of beef, corn, potatoes and pumpkin - that she often makes to warm up. She brings it upstairs to Richard’s.

As I looked for a cazuela recipe like Lucia’s, I kept coming across ones that included chicken. While cazuela may be made with any kind of meat really, beef is used in the traditional Chilean recipe. To get exactly what I was looking for, I combined two different recipes, one from Que Rica Vida and one from Taste of Home. In the end, I included beef, corn and potatoes, like Lucia, and substituted butternut squash for the pumpkin since I already had that on-hand.

I was unable to find a small 1-pound beef brisket at my grocery store because apparently they only offer them in slabs greater than 10 pounds (at least when I was shopping). I opted for corned beef brisket instead, because they were available much closer to the weight that I needed, but I would still recommend trying to find a small cut of brisket or other non-corned beef to use. While still alright, the corned beef ended up being a bit tough and may have affected the flavor a bit.

Anyway, I cut my roughly 1-pound brisket into 6 chunks, as the recipe directed, and set it aside. Then, I cut up my onion, butternut squash, potatoes and carrots into similarly large chunks, as evenly as I could manage.

To the oil already heated in my Dutch oven, I added the meat and cooked it for about 2-3 minutes on each side, about 10 minutes total. Then, I added the onions, oregano, cumin and salt and pepper, mixing and allowing to cook for another 5 minutes or so.

To the pot, I added the rest of my prepared veggies - carrots, potatoes and squash - and covered everything with a combination of vegetable broth and boiling water, about 6 cups total. I let it come to a boil and then simmered it, uncovered, for about 15 minutes before adding the frozen ears of corn.

When the stew was almost finished, I added a handful of frozen green beans and let it continue to simmer for another 5 minutes or so.

To serve, I put a bit of already cooked rice (about ⅓ - ½ cup) in the bottom of a bowl. I plucked out a piece of beef, corn, potato and squash, along with some carrots, onions and green beans and placed them on top of the rice, covering everything with a few generous ladlefuls of broth.

This warm, vegetable-filled soup certainly made for a comforting winter dinner and I'd be interested in trying it again sometime.

Chilean Cazuela with Beef

Servings: 6
Time: approx 45 minutes
Print

Ingredients

1 lb. beef brisket
2 tablespoons vegetable oil
1 onion, cut into quarters
1 teaspoon oregano
1 teaspoon ground cumin
4-6 pieces of fresh or frozen corn on the cob (2 inches each)
3 carrots, cut into 1-inch chunks
6 small red potatoes, peeled (or medium potatoes cut in half)
6 small pieces of butternut squash
1 handful of frozen green beans
Salt and pepper
Hot cooked rice (about 3 cups)
4 cups vegetable broth
2 cups boiling water
Fresh cilantro or parsley, to taste

Directions

Cut the meat into six portions. Preheat the vegetable oil in a large pot. Cook the meat for approximately 3 minutes on each side.
Add the onion, cumin and oregano. Add salt and pepper to taste. Mix well and cook for 5 minutes.
When ready, place the potatoes, carrots and butternut squash in the pot. Completely cover the contents with the vegetable broth and boiling water, approximately 6 cups. Bring to a boil and simmer for 25 minutes, or until meat is cook and vegetables are tender.
Add corn after approximately 15 minutes. Add frozen green beans within last 5 minutes.
Sample and adjust seasonings as necessary. Serve stew over rice in a shallow soup bowl, ensuring that each person receives one piece of meat, one potato, one piece of butternut squash and a portion of corn. Serve with hot pepper sauce, salt, pepper and cilantro or parsley as desired.

Adapted from: Que Rica Vida and Taste of Home

Recipe Notes: Chilean cazuela is a very flexible homemade stew - you can use lamb, chicken or pork in the recipe, but the classic version is made with beef. Butternut squash can be swapped for pumpkin, if desired.

This post contains affiliate links. Full disclosure here.

The Music Shop + French Onion Soup

December 2, 2017 by Megan Leave a Comment

If there are any music lovers out there, this book is for you. Rachel Joyce’s The Music Shop was similar in feel to The Storied Life of AJ Fikry, which I adored, except in place of a bookshop and bookworms you have a music shop and musicians (or at the very least, those who appreciate music). Though this book doesn’t hit shelves until January, I was lucky enough to get an early copy.

In a rundown neighborhood that smells of cheese and onion, in 1988, Frank is struggling to keep his music shop open. It is the age of the CD and though records are losing their appeal, Frank’s shop is something special. As a true connoisseur of music, he is able to recommend exactly the tracks his customers need, even if they didn’t know it was what they were looking for.

One day, a mysterious woman enters his shop, arousing the interest of the surrounding shop owners, who often congregate at Frank’s. He begins teaching her about music and everything begins to change. This novel has a wonderful, quirky set of characters and tells a heartwarming story. I only wish I was more into music, because I would have appreciated it that much more.

Though the book made the neighborhood’s pervasive smell of cheese and onion sound like a bad thing, I’ll admit it really just had me craving French onion soup. Full of caramelized onions and covered with melty cheese, nothing could be more delicious! I pulled out my trusty recipe from The Pioneer Woman, which I’ve been using for a few years now, and got to work creating my own cheesy, onion-y smells in the kitchen.

To start, I always slice my onions, since it takes a bit of time and I usually can’t finish slicing them all in the time it takes the butter to melt. I used 6 medium yellow onions, because that’s what I had on-hand, but if you’re buying them specifically for this recipe, you can substitute a few less large onions.

I melted a half stick of butter in my Dutch oven. (Ree uses a whole stick of butter, but over time I’ve adapted the recipe and use just half of that. Since we usually have leftovers, I’ve found that that much butter creates a pretty thick - and unappetizing - layer of solidified fat on top of the soup when it gets cold. It tastes just as good with half a stick, and is probably healthier too!)

To the melted butter, I added my sliced onions, which take up quite a lot of room in the Dutch oven - don’t worry! They’ll cook down considerably. I stir/toss the onions with a spoon to make sure they’re all pretty well coated in the butter and then I let them cook for about 20 minutes over medium-low heat while covered.

After they’ve cooked down a bit, it’s time to put them into a 400 degree oven, where they’ll cook for an hour minimum. I like to cook mine for closer to an hour and a half to really allow them to caramelize. My favorite thing about this recipe is that it’s perfect for lazy weekend days - it takes a while to make, but most of that time is hands-off. What you get in the end is a delicious, comforting soup.

Back on the stovetop, over medium heat, I used a wooden spoon to scrape off some of the brown bits, which are full of flavor. Carefully add a generous cup of dry white wine to the pot, all while scraping the flavor off the bottom and sides. (If you’re concerned about potential fire hazard, since alcohol is flammable, you can briefly turn off the heat, add the wine, and turn the heat back on. With such a large/deep pot, I don’t find that to be necessary.) I let that mixture cook down until the alcohol is mostly cooked off, about 5 minutes.

To the onions, I added the chicken and beef broths, minced garlic and a dash of Worcestershire sauce. I allowed the soup to simmer for between 30 and 45 minutes.

Meanwhile, with about 15 minutes left on the soup, I prepped the bread to use on top of the soup. I sliced about half of a baguette, making sure to keep them on the thicker side. (I like to freeze the other half of the baguette for the next time I make the soup, or for another recipe.) I put them under the broiler for a few minutes, until they began to brown and get crispy.

When the soup was finished, I ladled it into a bowl for each of us, set two pieces of bread on top and covered that generously with grated cheese. (I used a nutty Swiss from Trader Joe’s, since they were out of my usual shredded mix - see notes. If the mix is unavailable or you’re not near a TJs and budget is a factor, Swiss is a great substitute for Gruyere, which usually runs $10/lb or more.)

Since my bowls aren’t oven safe, I used my old trick of popping each bowl into the microwave for a minute or less - I suggest watching through the door - until the cheese is melted. You don’t get the nice browning that you get under the broiler, but the meltiness is really what I’m looking for in a French onion soup anyway. Hope you enjoy!

French Onion Soup

Servings: 6
Time: 2 hours, 20 minutes
Print

Ingredients

½ stick butter
4 large or 6 medium yellow onions, halved root to tip and thinly sliced
1 cup (generous) dry white wine
4 cups low sodium chicken broth
4 cups beef broth
4 cloves minced garlic
dash of Worcestershire sauce
Several thick slices of baguette
5 ounces weight (to 7 Ounces) Gruyere cheese, grated

Directions

Melt butter in a heavy soup pot or Dutch oven over medium-low heat. Add onions and cook, covered, for 20 minutes. Meanwhile, preheat oven to 400 degrees.
Place pot into the oven with the lid slightly ajar to ensure the onions will brown. Allow onions to cook in the oven for 1 to 1 ½ hours, stirring at least once during the cooking process so onions won’t stick and burn.
Remove pot from oven and place back on stovetop over medium heat. Stir, scraping off all the brown, flavorful bits. Turn off heat and pour in wine. Turn heat back to medium. (If you do this carefully, you don’t need to turn off the heat.) Cook wine for 5 minutes, allowing it to reduce. 4. Add broths, Worcestershire sauce and minced garlic and reduce heat to low. Simmer for 30 to 45 minutes.
Butter one side of the bread slices and broil over low heat, allowing bread to brown and become crispy.
When soup is ready, ladle into bowl or ramekin. Place crispy bread on top, and then sprinkle generously with grated cheese. Broil until cheese is melted and bubbly. (Alternatively, if you don’t have oven-safe bowls, you can place in microwave for 30 - 60 seconds, or until melted.)
Serve immediately.

Adapted from: The Pioneer Woman

Notes: I prefer the Swiss/Gruyere shredded cheese mix from Trader Joe’s, if there is one near you. It’s more cost effective and saves you the trouble of grating. Additionally, you can substitute vegetable broth for the chicken broth if you prefer. If you only have stocks on-hand, I’ve also used them in place of the broth(s), and the result is much the same - just check the taste and adjust seasoning as needed.

This post contains affiliate links. Full disclosure here.

All Grown Up + Grown-Up Ramen

June 6, 2017 by Megan 1 Comment

There was a time before my blog, and before I became obsessed with Goodreads, that I kept track of what I read with a Google spreadsheet. It was pretty simple - title, author, notes, date finished and a Y/N column for whether or not I’d recommend it. That spreadsheet is my only memory of the last time I read a Jami Attenberg novel and my succinct reaction was “the ending was predictable; I cared about exactly zero of the characters.” Four years later, with her novel All Grown Up, I found myself having deja vu.

Andrea is a thirty-nine-year-old single woman without children. She wanted to be an artist, but instead finds herself in an unfulfilling career so she can pay the rent. In New York City, that’s not remarkably unusual. What is remarkably unusual about Andrea is that she refuses to grow up, and the people around her think that’s perfectly alright.

I didn’t find it predictable, though perhaps I should have - a 40-year-old woman who still acts like someone fresh out of college can’t be expected to grow up at that late stage - but I didn’t care about any of the characters. In the end, I found Andrea’s life and the novel on the whole quite sad, but on the plus side, Attenberg’s writing was lovely and made the less than 200 pages easy to get through.

In a transformation like the one I hoped Andrea would have, I turned a college classic into something a bit more put-together, a posh NYC favorite - Grown-up Ramen Noodles. I found a recipe from Fork Knife Swoon to go off of and set to work.

To start, I began cooking a chicken breast seasoned with salt and pepper in a skillet with olive oil. Once the rounded side was browned - about 7 minutes - I flipped it over and cooked the other side for another 5 minutes or so. I transferred it to a small foil-lined baking sheet and placed it in my preheated 375-degree oven to finish cooking.

While the chicken was cooking, I began my broth and set the water for my eggs to boil. In a medium saucepan, I heated some toasted sesame oil before adding minced garlic and ginger. I allowed those to cook for a few minutes until fragrant. Then, I added the soy sauce and rice cooking wine, stirring to combine. After another minute, I added the chicken broth, covered the pan and brought it all to a boil.

Once boiling, I turned down the heat and allowed it to simmer for 5 minutes. I added the dried mushrooms and let the broth continue to simmer. Meanwhile, I removed the chicken from the oven and set it aside. I also added the two eggs to the separate pan of boiling water and set a timer for 7 minutes.

I used this time to prep my scallions and seaweed, and once the chicken had rested, I cut it into slices.

After 10 minutes, I removed the mushrooms and placed them in the waiting bowls. (If I had sliced them, I would’ve done so here. If I was making this again, I would slice the mushrooms into more bite-size pieces, as noted in the recipe below.) I also placed the eggs into an ice bath so they could cool before peeling.

I added the dried ramen noodles into the prepared ramen broth, discarding the flavoring packets that come with the noodles. (College memories!) You could cook the noodles in plain boiling water instead, but I have always preferred to make them in the broth/flavoring to impart some of that flavor on the noodles.

Once the noodles are ready, carefully place them in each bowl and top with the broth. Carefully peel each egg, slice in half and place in the bowls on top of the noodles and mushrooms. Add the sliced chicken, scallions and seaweed. Serve and enjoy!

Grown-Up Chicken Ramen

Servings: 2
Time: 1 hour
Print

Ingredients

1 large boneless, skinless chicken breast
kosher salt and freshly-ground black pepper, to season
1 TBS unsalted butter, or olive oil
2 tsp sesame oil
2 tsp fresh ginger, minced
3 tsp fresh garlic, minced
3 TBS low-sodium soy sauce
2 TBS rice cooking wine
4 cups chicken stock or broth
½ - 1 oz dried shitake mushrooms
1-2 tsp sea salt, to taste
2 large eggs
1/2 cup scallions, sliced
2 (3 oz) packs dried ramen noodles
optional: roasted seaweed snacks, in ribbons, for serving

Directions

Cook the chicken: Preheat the oven to 375 degrees F. Season the chicken generously with salt and pepper. Melt the butter (or heat olive oil) in an oven-safe skillet over medium heat. Add the chicken breast, round side down, and cook until golden brown and it releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden.

Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. (If you don’t have an oven-safe skillet, you may transfer the chicken to a small baking sheet lined with foil.) Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.

Make the ramen broth: Heat the sesame oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and rice wine, and stir to combine. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.

Otherwise, take the mushrooms out of the broth using tongs, and carefully, slice them into thick bite-size slices on a cutting board. (For particularly large mushrooms, you may cut them in half before slicing.) Place in bowls for serving.

Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).

Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.

Assemble the ramen bowls: Meanwhile, chop the scallions and slice the seaweed snacks into ribbons (if using). Slice the chicken into thin pieces. Set aside. When the eggs are in the ice bath, add the ramen noodles to the broth. Cook for approximately 3 minutes, until soft, then divide the noodles into two large bowls, next to the mushrooms. Add the ramen broth, dividing evenly. Top each bowl with half of the sliced chicken breast, a soft boiled egg each, fresh scallions and the seaweed. Serve immediately.

Adapted from: Fork Knife Swoon

To save some time, or if you’re making this on a warm day like I was, substitute pre-made rotisserie chicken.

This post contains affiliate links. Full disclosure here.

Dark Matter + Spanish Bean Stew with Chorizo

March 30, 2017 by Megan 1 Comment

Usually when I finish a novel that I really enjoyed and think Scott would like it, I recommend he read it too. He tends to be more of a non-fiction reader, so I choose pretty carefully. Blake Crouch’s Dark Matter is one of those rare novels that Scott read first and then recommended to me.

I love science fiction that grabs you from the start and has you rooting for something bigger (and usually stranger) than you ever imagined. This novel certainly fits the bill, and it’s one that everyone can relate to because, at its heart, it’s all about going home. After Jason Dessen is abducted, he finds himself in a situation he never would’ve imagined - one that calls into question all of the choices he has ever made.

Since it’s a book that’s all about the plot, it’s hard to say too much without giving it away, so I won’t. It starts out simple but quickly gets complicated, pulling Jason into a twisty universe that will have you anxious to get to the end. If you loved The Martian (and I absolutely did!), you’ll love this.

Throughout Dark Matter, Jason is a bit untethered, guided only by his desperation to reunite with his family. His wife, Daniela, makes him a traditional Spanish dish once or twice a year that serves as a reminder of everything he’s missing. I didn’t have much to go on outside of “a bean stew made with an assortment of native legumes and meats. Chorizo, pancetta, black sausage.” So, I did some googling and found this recipe for a Hearty Spanish Bean Stew with Chorizo.

With some minor tweaks (but still no black/blood sausage, thank you very much), Scott and I were ready to enjoy some of Daniela’s stew. First, I heated some olive oil in a medium pot and add the chopped pancetta, cooking until just crisp. Then I added the onion and minced garlic, cooking for a few more minutes until lightly browned.

I stirred in the spices before adding the browned andouille chunks, white beans with their liquid and chicken broth. The whole stew got a few generous stirs and then I let it come up to a simmer.

Once it simmered for about 25 minutes, I added the browned (slightly crispy) chorizo and cooked the stew for another 5 minutes or so. I didn’t need any additional salt and pepper, but check here and season as needed. I served it as The Dessens prefer it, with grated cheddar, chopped cilantro and a generous dollop of sour cream. A nice glass of Spanish red wine completed the meal.

Hearty Spanish Bean Stew with Chorizo

Servings: 6-8
Time: 45 minutes
Print

Adapted From: Whole Foods

Ingredients

1 tablespoon extra-virgin olive oil
¼ pound pancetta, chopped
3 cloves garlic, minced
1 small yellow onion, finely chopped
1 tablespoon paprika, preferably Spanish
1 teaspoon dried thyme
Salt and pepper, to taste
1½ andouille sausage links, cut into chunks and then browned
3 16-oz cans white beans, with their liquid
1 cup low-sodium chicken broth
4-5 oz. ground chorizo, cooked through until browned
Grated sharp cheddar, sour cream, cilantro (optional)

Directions

Heat oil and pancetta in a medium pot over medium heat and cook, stirring occasionally, until pancetta is just crisp. Add garlic and onions and cook until lightly browned.
Stir in paprika, thyme, salt and pepper, then add andouille, beans/liquid and chicken broth. Simmer gently for 20 to 25 minutes.
Add chorizo and cook for 5 minutes more.
Season with salt and pepper and serve with desired toppings. Grated cheddar cheese, sour cream and cilantro recommended.

This post contains affiliate links. Full disclosure here.

The Nix + Norwegian Fish Stew

November 17, 2016 by Megan Leave a Comment

With my ambitious yearly goal to read between 48 and 52 books (depending on the year), I don’t usually take the time to read books that are longer than 500 pages. Too many times I have found myself slogging through a book I didn’t particularly enjoy just to get through it and move on to the next. I thought The Nix would be one of those books, but I’m glad I was wrong.

Nathan Hill’s lengthy debut novel - coming in at 628 pages - was suggested as the latest selection for one of my book clubs. We even gave ourselves extra time to read it, meeting again after 2 months instead of the usual 1-ish, which really just gave me more time to stall. Luckily, a well-placed work trip to California gave me ample time to catch up and fully dive in to a book I really enjoyed.

The Nix is all over the place - but in a good way. Hill takes you from 2011 to 1988 to 1968 and back again. You’ll see the world from the eyes of both minor and major characters, and while the reasons aren’t always clear, it definitely comes together at the end.

In 2011, Faye finds herself in a bit of a predicament - one that lands her all over the news and opens up a long-lost connection to her son Samuel, who she abandoned decades earlier. For reasons even he is still trying to figure out, Samuel begins to explore his mother’s past to uncover the truth. On her own journey, Faye sets out to face the haunting folktales of her youth.

What Samuel finds is not only surprising, but life-changing, too. Later, on a trip to her family’s native Norway, Faye also learns about her father’s past, which she confronts over a hot bowl of fish stew and some crusty bread.

I found a recipe on Saveur’s website for Fiskesuppe, or a Norwegian Cod Vegetable Chowder, similar to the one Faye eats during her illuminating trip. It made the perfect meal for a cold fall evening, hearty and delicious. But, full disclosure, my apartment smelled like fish stew for days!

There are a lot of vegetables in this stew, so I suggest you start by prepping them all. I sorted them into two bowls so that they would be easy to add to the pot at the right time.

Heat the butter over medium-high heat until melted. The recipe calls for 6 tablespoons, but I would recommend 4 (or half of a stick). When cooking down the vegetables, the amount of butter was just a bit more than you needed, and trust me, it will make for more appetizing-looking leftovers. Add your first bowl of vegetables (garlic, celery, onions, peppers and leeks) and season with salt and pepper.

After those cook for about 8-10 minutes, or until soft, add your second bowl of vegetables (carrots, parsnips, celery root and potatoes) along with the milk, cream and fish stock - I was only able to find seafood stock at the grocery store - and Worcestershire sauce. Stir and bring to a boil.

Once boiling, reduce heat to medium and cook for about 25 minutes, or until the vegetables are tender, stirring occasionally. While the stew was cooking here, I prepped my cod, cutting it into bite-size pieces (mine were probably closer to an inch, rather than the recommended 2-inches). I also used this time to chop my fresh herbs.

After 25 minutes, add the cod and cook for an additional 6-8 minutes or until it’s cooked through. Remove from the heat and stir in lemon juice (I used a half lemon, but check the flavor and add more to taste), dill and parsley. Season with salt and pepper.

As in The Nix, I served it with some crusty bread.

Norwegian Cod and Root Vegetable Chowder (Fiskesuppe)

Servings: 6-8
Time: 1½ hours
Print

From: Saveur.com

Ingredients

6 TBS unsalted butter [I recommend 4 TBS]
4 cloves garlic, chopped [I minced mine]
2 stalks celery, chopped
1 small onion, chopped
1 green bell pepper, seeded and chopped
1 small leek, sliced ¼" thick
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 TBS Worcestershire sauce
2 lb. boneless, skinless cod fillet, cut into 2" pieces [or bite-size]
⅓ cup dill, chopped, plus more for garnish
¼ cup parsley leaves, chopped
Kosher salt and black pepper, to taste
Juice of ½ - 1 lemon
Crusty bread, for serving

Directions

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.

This post contains affiliate links. Full disclosure here.