12 Tablespoon Butter 8 Ounce minced Garlic 3 Cup diced Celery 3 Cup diced Yellow Onion 3 Cup diced Carrots 2 Cup sliced thin Leeks 2 Cup diced Green Bell Pepper 3 Cup diced Celeriac 3 Cup diced Celeriac 2 Quart Diced Yukon Gold Potato 1 Gallon Fish Stock 2 1/2 Quart Whole Milk 1 1/4 Quart Heavy Cream 1 Fluid Ounce Worcestershire Sauce 10 Pound 1 inch pieces Cod 2 Cup minced Dill, fresh 1 Cup minced Parsley, fresh 3 Each Lemon Juice, fresh
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.