In a stock pot, heat a couple tablespoon of oil or butter over medium high heat. Add the mirepoix (onion, celery, and carrots) and a sprinkling of salt and pepper. Saute for 5-7 minutes so the onions become translucent and carrots and celery soften.
Add the garlic and stir for 30 seconds.
Add the potatoes, a bit more salt, and the water/broth. Bring to a boil. Reduce the heat to maintain a simmer. Cook for about 10 minutes, or until the potatoes are fork tender but don’t fall apart.
Carefully add the haddock to the pot along with the dill. Continue to simmer for 7-10 minutes, or until the fish is cooked through and begins to flake.
Gently stir in the cream and taste for additional salt and pepper. Continue to simmer for a few minutes for the flavors to come together.
Serve with a warm crusty baguette or warm sourdough bread.