Stew
¼
cup extra-virgin olive oil
1
Tbsp. herbes de Provence
1
tsp. crushed purple pepper flakes
6
oil-packed anchovy fillets
2
medium onions, finely chopped
2
medium leeks, white and pale inexperienced components solely, halved lengthwise, thinly sliced into half-moons
6
celery stalks, sliced crosswise ½” thick
6
garlic cloves, finely chopped
Kosher salt, finely floor pepper
3
Tbsp. all-purpose flour
2
cups dry white wine
1
lb. butternut squash, peeled, seeds eliminated, lower into 1½” cubes
1
lb. rutabaga or kohlrabi, peeled, lower into 1½” cubes
1
lb. Yukon Gold potatoes (4–5 medium), scrubbed, lower into 1½” cubes
1
14.5-oz. can diced tomatoes
4
cups low-sodium vegetable broth
1
lb. smoked trout or whitefish, pores and skin and bones eliminated, flesh damaged into items
Dumplings and Meeting
1½
cups (188 g) all-purpose flour
1
oz. Parmesan, finely grated (about ½ cup)
1
Tbsp. sugar
2
tsp. baking powder
1
tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1
tsp. freshly floor pepper
½
tsp. caraway seeds
2
Tbsp. chopped dill, plus extra for serving
1¼
cups buttermilk
