Icelandic Fish Creamy Stew (Printable Version)

Creamy fish and diced potatoes blend with fresh herbs for a hearty Icelandic main dish.

# 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 - 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)

# Step-by-Step Guide:

01 - Place diced potatoes in a large pot, cover with salted water, bring to a boil and cook for 12 to 15 minutes until tender. Drain and set aside.
02 - Place fish fillets in a saucepan with enough water to cover, add bay leaf and a pinch of salt. Simmer gently for 6 to 8 minutes until fish is opaque and 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 the cooked fish into large pieces and add to the pot along with the reserved poaching liquid. Stir gently to combine.
06 - Pour in milk and cream, 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 chopped parsley and chives, reserving the rest for garnish.
08 - Serve hot, sprinkled with remaining herbs. Optionally accompany with dark rye bread and butter.

# Expert Tips:

01 -
  • It comes together in under an hour, making weeknight dinners feel intentional without the stress.
  • The texture is pure comfort—creamy broth clinging to tender potatoes and delicate fish that practically melts.
  • It's forgiving and adaptable; you can use whatever white fish is freshest at your counter.
02 -
  • Never let the cream come to a boil once it's added—high heat will cause it to curdle and separate, turning your silky stew grainy and thin.
  • Reserve the fish poaching liquid; that subtle broth is what keeps this from tasting one-dimensional, and skipping it leaves you with something that tastes more like cream soup than stew.
  • Cook the potatoes until they're genuinely tender before adding them to the cream—undercooked potatoes in a cold-bottomed pot never fully soften.
03 -
  • Cut your potatoes into even, small dice so they cook at the same rate and break down just enough to thicken the broth naturally without becoming mushy.
  • If your cream looks like it might separate as you're heating the stew, add it last, stir it in gently, and remove the pot from the heat the moment it's warmed through—residual heat is often enough.
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