Manitou Stew with Dumplings

bonappetit.com

Connar SilentWulf Pauke

subheading: STEW:

¼ cup extra-virgin olive oil

1 Tbsp. herbes de Provence

1 tsp. crushed red pepper flakes

6 oil-packed anchovy fillets

2 medium onions, finely chopped

2 medium leeks, white and pale green parts only, halved lengthwise, thinly sliced into half-moons

6 celery stalks, sliced crosswise ½" thick

6 garlic cloves, finely chopped

Kosher salt, finely ground pepper

3 Tbsp. all-purpose flour

2 cups dry white wine

1 lb. butternut squash, peeled, seeds removed, cut into 1½" cubes

1 lb. rutabaga or kohlrabi, peeled, cut into 1½" cubes

1 lb. Yukon Gold potatoes (4 to 5 medium), scrubbed, cut into 1½" cubes

1 14.5-oz. can diced tomatoes

4 cups low-sodium vegetable broth

1 lb. smoked trout or whitefish, skin and bones removed, flesh broken into pieces

subheading: DUMPLINGS AND ASSEMBLY:

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 ground pepper

½ tsp. caraway seeds

2 Tbsp. chopped dill, plus more for serving

1¼ cups buttermilk

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