Scandinavian Cod Stew with Root Vegetables and Dill

A simple Scandinavian stew of cod and colorful root vegetables, flavored with dill and a dollop of sour cream. Warms you from the inside and is perfect for the cold months.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 600 g cod fillet
• 600 g floury potatoes
• 300 g carrots
• 250 g parsnips
• 250 g swede
• 1 pc onion
• 2 tbsp neutral cooking oil
• 1 l water
• 2 pc bay leaves
• 200 g sour cream
• 1 bunch fresh dill
• 1 pc unwaxed lemon
• salt
• freshly ground black pepper

Method

1. Peel the potatoes, carrots, parsnips and swede and cut them into cubes of about 2 cm.
2. Peel the onion and finely dice it. Rinse the dill, finely chop half of it and set the rest aside for garnishing.
3. Heat the oil in a large pot and sweat the diced onion for 3 minutes until translucent.
4. Add the root vegetables, sauté briefly, then deglaze with 1 l of water. Add the bay leaves, season with salt and simmer covered for about 15 minutes until the vegetables are almost tender.
5. Rinse the cod, pat it dry and cut it into chunky pieces. Place it on top of the vegetables, reduce the heat and let it cook covered for another 6 to 8 minutes, without letting the fish boil vigorously.
6. Remove the pot from the heat and take out the bay leaves. Season with lemon zest and a little lemon juice, chopped dill, salt and pepper.
7. Ladle the stew into deep bowls, top each with a dollop of sour cream and sprinkle with the remaining dill.