Manitou Stew med klimp

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1. 1
   Heat ¼ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over low until shimmering. Add 1 Tbsp. herbes de Provence and 1 tsp. crushed red pepper flakes and cook, stirring, until fragrant, about 20 seconds. Add 6 oil-packed anchovy fillets and cook, stirring, until dissolved, about 1 minute. Add 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, and 6 garlic cloves, finely chopped, and cook, stirring occasionally, until softened but not completely tender, 6–8 minutes; season with kosher salt and finely ground black pepper.
2. 2
   Add 3 Tbsp. all-purpose flour and cook, stirring constantly, until vegetables are coated, about 1 minute. Pour in 2 cups dry white wine, scraping up browned bits stuck to bottom of pot, and cook, stirring occasionally, until a thick sauce forms and no lumps remain, about 3 minutes. Add 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, and one 14.5-oz. can diced tomatoes and stir to combine; season with salt and black pepper. Pour in 4 cups low-sodium vegetable broth and 1 cup water and bring to a boil. Reduce heat to medium-low and simmer 20 minutes. Stir in 1 lb. smoked trout or whitefish, skin and bones removed, flesh broken into pieces.
3. 3
   While the stew is simmering, whisk 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, and 2 Tbsp. chopped dill in a medium bowl to combine. Pour in 1¼ cups buttermilk and mix just until dough comes together (be careful not to overmix).
4. 4
   Just after adding fish to stew, drop dough into stew by the tablespoonful (don’t worry if dumplings aren’t perfect; they will puff up as they cook). Reduce heat to low, cover pot, and cook until dumplings are opaque and 3 times larger in size (they should cover most of the surface of the stew; uncover to check), 18–22 minutes. To be extra sure, you can remove a dumpling and cut it in half; the interior should look like a soft dinner roll and be completely cooked through. If they’re not, re-cover pot and cook, checking every 2 minutes, until done.
5. 5
   To serve, ladle stew and dumplings into bowls and top with more dill.