Icelandic Fish Creamy Stew (Printable Version)

Creamy fish and potato stew with herbs, tender fish, and soft potatoes offering a warm, comforting meal.

# What You’ll Need:

→ Fish & Dairy

01 - 1 lb cod or haddock fillets, skinless and boneless
02 - 4 tbsp unsalted butter
03 - 2 cups whole milk
04 - 1/3 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 - 1/2 tsp ground white pepper
12 - Pinch of nutmeg (optional)

# Step-by-Step Guide:

01 - Place diced potatoes in a large pot with salted water. Bring to a boil and cook for 12 to 15 minutes until tender. Drain and set aside.
02 - Simmer fish fillets in a saucepan filled with enough water to cover, adding bay leaf and a pinch of salt. Cook gently for 6 to 8 minutes until the fish flakes easily. Remove fish and reserve about 1/3 cup of the poaching liquid. Discard bay leaf.
03 - Melt butter in a large pot over medium heat. Add chopped onion and sauté for approximately 5 minutes until soft and translucent.
04 - Add cooked potatoes to the pot and gently mash, leaving some chunks for texture.
05 - Flake the poached fish into large pieces and stir into the pot with the reserved poaching liquid.
06 - Pour in whole milk and heavy cream. Cook over low heat, stirring often 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, topped with reserved herbs. Optionally accompany with dark rye bread and butter.

# Expert Tips:

01 -
  • It comes together faster than you'd expect, turning simple ingredients into something that feels fancy enough for guests but easy enough for a quiet Tuesday.
  • The texture contrast—creamy broth with tender chunks of fish and potatoes that are soft but never mushy—hits something deeply satisfying.
  • One pot means less cleanup, which matters more than we admit when we're tired and hungry.
02 -
  • Never boil the milk and cream or the fish—keep it all at a gentle simmer or you'll end up with a separated, grainy mess instead of the silky stew you deserve.
  • Save some of that fish poaching liquid because it's liquid gold; it adds a subtle briny note that makes people wonder what your secret is.
03 -
  • If you want more flavor, poach your fish in a light stock instead of water, or add a small piece of smoked fish to the broth while the cream simmers.
  • Make it the day before and reheat it gently—the flavors meld overnight and it tastes even better, though you might need a splash of milk to loosen it up again.
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