In a 5- to 7-quart pot over medium-low heat, melt the butter.
Add the onion and cook, stirring often, until translucent, 6 to 8
minutes. Set aside.
Pour the water into a 3- to 4-quart pot and add the potatoes.
Bring the water to a boil, then reduce to a simmer and cook until
just tender, about 10 minutes. Remove the potatoes with a
slotted spoon and set aside.
Add the fish to the potato liquid and simmer until the fish begins
to flake, about 10 minutes. Remove the fish with a slotted spoon
and add it and the potatoes to the cooked onions in the larger
pot. Stir.
Slowly add the potato/fish broth and the heavy cream to the
onion/fish/potato mixture. Stir well. Add the salt and white
pepper; then add the dill. Simmer gently over low heat for at
least 15 minutes, stirring occasionally. Serve hot.
Originally Submitted
1/31/2020
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