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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat butter in a 6 qt saucepan over medium-high heat. Add garlic, celery, onions, peppers, and leeks, and season with salt and pepper. | 2. Cook, stirring, until soft, 8-10 minutes. Add carrots, parsnips, celeriac, potatoes, stock, milk, cream, and Worcestershire; bring to a boil. | 3. Reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 25 minutes. | 4. Add fish, and continue to cook, stirring gently, until fish is cooked through, 6-8 minutes. Stir in dill, parsley, lemon juice, and salt and pepper. | 5. Serve with bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	6	tablespoons	unsalted	513.0	23.570999999999998	16.029	43.2
garlic clove	4		chopped	806.9352	0.0	179.5204	4.5333
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
green bell pepper	1		chopped	29.19	6.394	1.0008	0.3753
leek	1		sliced	-	-	-	-
kosher salt black pepper				806.9352	0.0	179.5204	4.5333
carrot	2		sliced	50.02	11.6876	1.1346	0.2928
parsnip	1		peeled chopped	-	-	-	-
celeriac	1		peeled chopped	-	-	-	-
new potato	4		peeled cut	806.9352	0.0	179.5204	4.5333
fish stock	3	cups		111.84	0.0	15.7974	5.6619
milk	2	cups		297.68	23.3264	15.372	15.9576
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
worcestershire sauce	1 1/2	1/2		19.89	4.9623	0.0	0.0
fish fillet halibut	2	lbs	boneless skinless cut	806.9352	0.0	179.5204	4.5333
dill	1/3	cup	chopped	102.48	18.5371	5.3693	4.8854
parsley leaf	1/4	cup	chopped	806.9352	0.0	179.5204	4.5333
lemon	1			1.2808	0.4116	0.0486	0.0132
bread				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.