Icelandic creamy fish stew (Printable)

Creamy Icelandic fish and potato dish with fresh herbs, perfect for a warm, satisfying meal.

# Ingredient List:

→ Fish & Dairy

01 - 1 lb cod or haddock fillets, skinless and boneless
02 - 4 tbsp unsalted butter
03 - 2 cups whole milk
04 - ⅓ cup plus 1 tbsp heavy cream

→ Vegetables

05 - 1 lb potatoes, peeled and diced
06 - 1 medium onion, finely chopped
07 - 2 tbsp fresh parsley, chopped
08 - 2 tbsp fresh chives, chopped

→ Seasonings

09 - 1 bay leaf
10 - 1 tsp salt
11 - ½ tsp ground white pepper
12 - Pinch of nutmeg (optional)

# How to Make:

01 - Place diced potatoes in a large pot, cover with salted water, bring to a boil, and cook until tender, about 12 to 15 minutes. Drain and set aside.
02 - Simmer fish fillets in a saucepan with enough water to cover, adding bay leaf and a pinch of salt. Cook gently for 6 to 8 minutes until opaque and flaky. Remove fish and reserve ⅓ cup of poaching liquid. Discard bay leaf.
03 - Melt butter in a large pot over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
04 - Add the cooked potatoes to the pot and gently mash, leaving some chunks for texture.
05 - Flake poached fish into large pieces and add to the pot along with reserved poaching liquid. Stir gently to combine.
06 - Pour in milk and heavy cream, then cook over low heat, stirring frequently until heated through and creamy without boiling.
07 - Season with salt, white pepper, and optional nutmeg. Stir in half of the parsley and chives, reserving the remainder for garnish.
08 - Serve hot, garnished with remaining herbs. Optionally accompany with dark rye bread and butter.

# Expert Tips:

01 -
  • It comes together faster than you'd expect, leaving you with a restaurant-quality meal that feels like a gift to yourself on an ordinary Wednesday.
  • The stew tastes even better the next day, and the smell alone will have your kitchen smelling like a cozy Icelandic cottage.
  • It's the kind of dish that works for weeknight dinner or impressing someone you want to cook for, no elaborate technique required.
02 -
  • Never let the stew boil once the milk and cream are in—it will break and become grainy, and no amount of stirring will fix it. Medium-low heat is your friend.
  • The reserved fish poaching liquid is essential; it has flavor and body that makes the stew taste like it came from somewhere real, not just from a box of broth.
  • If you're making this ahead, cool it completely before refrigerating, and reheat gently on the stovetop over low heat, stirring often to prevent scorching on the bottom.
03 -
  • Make this in a Dutch oven or heavy-bottomed pot to distribute heat evenly and prevent scorching on the bottom as it simmers.
  • If your stew thickens too much as it sits, loosen it with a splash of milk or the reserved poaching liquid before reheating—it should be creamy, not pudding-like.
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