4 cloves garlic, chopped
2 stalks celery, chopped
1 small onion, chopped
1 green bell pepper, seeded and chopped
1 small leek, sliced 1/4" thick
Kosher salt and black pepper, to taste
2 medium carrots, sliced 1/4" 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
1 1⁄2 tbsp. Worcestershire sauce
2 lb. boneless, skinless cod fillet, cut into 2" pieces
1⁄3 cup dill, chopped, plus more for garnish
1⁄4 cup parsley leaves, chopped
Juice of 1 lemon
Crusty bread, for serving
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.