Icelandic Fish Stew (Print Version)

Creamy stew combining tender white fish, soft potatoes, and fresh herbs in a comforting dish.

# Components:

→ 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 + 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)

# Directions:

01 - Place diced potatoes in a large pot, cover with salted water, bring to a boil, and simmer for 12 to 15 minutes until tender. Drain and set aside.
02 - Place fish fillets in a saucepan, cover with water, add 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 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 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 whole 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 nutmeg if using. Stir in half of the chopped parsley and chives, reserving the remainder for garnish.
08 - Serve the stew hot, sprinkled with remaining fresh herbs. Optionally accompany with dark rye bread and butter.

# Expert Advice:

01 -
  • It comes together in less than an hour, but tastes like it's been simmering all day.
  • The creamy broth with flakes of tender fish feels elegant but requires almost no fuss.
  • There's something about the gentle spices and soft potatoes that makes everything else fade away.
02 -
  • Never boil the cream—if you do, it breaks and becomes grainy, so keep the heat low and patient in the final stages.
  • The poaching liquid from the fish adds subtle flavor that milk alone can't match, don't skip saving it even though it seems like a small detail.
03 -
  • A pinch of freshly grated nutmeg is optional but transforms the stew from comforting to unforgettable—add it with a light hand.
  • If you prefer something lighter, use all milk and skip the cream entirely, the stew will be brighter and less heavy but you'll lose some of that richness.
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