Icelandic Fish Potato Stew (Printer View)

Creamy Icelandic fish and potato dish with fresh herbs, ideal for a warm, hearty 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 - 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)

# Method Steps:

01 - Place diced potatoes in a large pot, cover with salted water, bring to a boil, and simmer for 12–15 minutes until tender. Drain and set aside.
02 - In a saucepan, submerge fish fillets in water with bay leaf and a pinch of salt. Simmer gently for 6–8 minutes until opaque and flaky. Remove fish, reserve ⅓ cup poaching liquid, and 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 poached fish into large pieces and combine with potatoes along with reserved poaching liquid. Stir gently to integrate.
06 - Pour in whole milk and heavy cream. Warm over low heat, stirring frequently, until creamy and heated through without boiling.
07 - Season with salt, white pepper, and optional nutmeg. Stir in half the chopped parsley and chives; reserve the remainder for garnishing.
08 - Ladle into bowls and sprinkle with remaining fresh herbs. Optionally, serve accompanied by dark rye bread and butter.

# Expert Advice:

01 -
  • It tastes like something that took hours to develop, but you'll have it on the table in forty-five minutes.
  • The cream and fish poaching liquid create this naturally velvety texture without any fancy tricks or roux work.
  • It's genuinely hard to mess up, which is its own kind of freedom in the kitchen.
  • Leftovers taste even better the next day when the flavors have had time to settle and know each other.
02 -
  • Don't skip the white pepper and use it instead of black—black pepper flecks look harsh in something this pale and delicate, and white pepper gives you the same heat without the visual disruption.
  • Save that fish poaching liquid because it carries subtle flavor that regular water or stock never could, and it's the secret reason this tastes so naturally fish-forward without tasting fishy.
  • Low heat at the end is non-negotiable; high heat will break the cream and the whole thing turns grainy, which I learned the hard way and never made that mistake twice.
03 -
  • If you're nervous about the poaching step, remember that gentle heat and patience matter more than technique—just let the water barely simmer and walk away for a few minutes.
  • The reserved poaching liquid is what separates this from a boring cream sauce, so measure it carefully and don't skip it even if it seems like a small thing.
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