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 (4–5 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

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