Ingredients

• 1.5 lbs cod fillets
• 2 large yellow onions, thinly sliced
• 2 lbs Yukon Gold potatoes, peeled and cubed
• 4 cups whole milk room temperature blends smoother with the roux
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1/2 cup heavy cream
• 1 tsp white pepper
• 1 tbsp fresh dill, chopped plus extra for garnish
• 1 tsp salt

Directions

• Place cod fillets in a large pot and cover with cold water by 1 inch.
• 2. Bring water to a gentle simmer over medium heat and cook fish for exactly 8 minutes until flakes easily with a fork.
• 3. Remove fish with a slotted spoon, reserving 1 cup of cooking liquid, and flake into large chunks, discarding any bones.
• 4. Boil potatoes in salted water for 15 minutes until tender when pierced with a knife but not falling apart.
• 5. Melt butter in a Dutch oven over medium heat until foaming subsides.
• 6. Add sliced onions and cook for 10 minutes, stirring occasionally, until translucent and lightly golden.
• 7. Sprinkle flour over onions and cook for 2 minutes while stirring constantly to form a pale golden roux.
• 8. Gradually whisk in milk and reserved fish broth until smooth with no lumps remaining.
• 9. Simmer sauce for 5 minutes until thickened enough to coat the back of a spoon.
• 10. Gently fold in flaked fish, cooked potatoes, cream, salt, and white pepper.
• 11. Heat through for 3 minutes without boiling to prevent curdling.
• 12. Stir in fresh dill just before serving.

Notes

• Sometimes I serve this stew in shallow bowls with a extra drizzle of cream and buttery rye crackers on the side—the creamy texture against the firm potatoes and flaky fish makes every spoonful satisfying, while the subtle sweetness from the slow-cooked onions balances perfectly with the fresh dill finish

Photos