Recipe courtesy of Ben Sargent
Episode: Michigan
40 min
30 min
6 to 8 servings (10 cups)


  • 1tablespoon unsalted butter
  • 1 teaspoon fresh thyme leaves
  • 5 cloves garlic, minced
  • 2medium sweet potatoes, cut into 1-inch dice
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 4 scallions, sliced
  • 2Spanish onions, diced
  • 1 bunch fresh chives, sliced, reserving 1 tablespoon for garnish
  • 1red onion, diced
  • 2tablespoons store-bought pesto
  • 1 1/2 teaspoons black pepper, plus more as needed
  • 1/2teaspoon smoked paprika
  • 1/8teaspoon cayenne pepper
  • 6cups whole milk
  • 3 tablespoons heavy cream
  • 1whole smoked whitefish, flaked and picked over for bones


Melt the butter in a large pot over medium heat. Add the thyme, garlic and sweet potatoes. Cook the potatoes until they start to brown, about 6 minutes. Add the dill, parsley, scallions, Spanish onions, chives and red onions and cook until the onions turn translucent, about 4 minutes. Add the pesto, black pepper, smoked paprika and cayenne, stirring to combine. Stir in the milk and bring to a simmer, cooking until the potatoes are tender, 8 to 10 minutes. Turn off the heat. Fold in the cream and flaked whitefish. Season with more black pepper if necessary. Garnish with chives and serve it while it's hot!

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