Manitou Stew with Dumplings

Ingredients

• 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
• 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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