Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Melt 2 tablespoons of unsalted butter in a large pot or Dutch oven over medium heat.

2. 2

   Add 200 grams of thinly sliced leek and 250 grams of diced carrots to the pot, then sauté for 8 minutes until softened.

3. 3

   Pour in 750 milliliters of vegetable broth and add 600 grams of diced Yukon Gold potatoes, then bring the mixture to a gentle simmer and cook for 15 minutes.

4. 4

   Stir in 50 grams of finely diced preserved lemon and 600 grams of Ling Cod fillets into the simmering broth.

5. 5

   Reduce the heat to low, stir in 200 milliliters of heavy cream, and continue to simmer for 5-7 minutes, or until the fish is cooked through and flakes easily.

6. 6

   Season the stew with salt and freshly ground black pepper to taste.

7. 7

   Ladle the hot stew into serving bowls and garnish each with 1/4 cup of fresh chopped dill.