Icelandic Fish Stew Comfort (Printable View)

Tender white fish and diced potatoes cooked creamy with butter and herbs for a comforting 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 into a large pot, cover with water seasoned with salt, and bring to a boil. Cook until tender, approximately 12 to 15 minutes. Drain and set aside.
02 - In a saucepan, submerge fish fillets in water with the bay leaf and a pinch of salt. Simmer gently for 6 to 8 minutes until fish flakes easily. Remove fish and reserve ⅓ cup of the poaching liquid. Discard bay leaf.
03 - Melt butter in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.
04 - Add 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 the reserved poaching liquid. Stir gently to combine.
06 - Pour in whole milk and heavy cream. Cook over low heat, stirring frequently, until mixture is heated through and creamy without boiling.
07 - Season with salt, ground white pepper, and nutmeg if desired. Stir in half of the chopped parsley and chives, reserving the remainder for garnish.
08 - Ladle stew into bowls and garnish with remaining herbs. Optionally accompany with dark rye bread and butter.

# Expert Tips:

01 -
  • It comes together in less than an hour but tastes like you've been cooking all day.
  • The stew is naturally forgiving—tender fish and soft potatoes mean there's almost no way to get it wrong.
  • One bowl feels like a warm hug on the kind of day when you really need it.
02 -
  • Never let the stew boil once the cream goes in—even a rolling simmer will break the cream and ruin the silky texture you're after.
  • The fish needs to be handled with real gentleness; you're not making fish soup, and those pieces deserve to stay whole and substantial.
  • Tasting and seasoning as you go is everything; what seems underseasoned at first becomes perfectly balanced once the cream cools slightly.
03 -
  • If you're nervous about the cream breaking, warm it slightly before adding it to the pot, and your odds of success go way up.
  • Keep a ladle in the stew while you cook; it makes stirring easier and you can taste as you go without having to hunt for a spoon.
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