Icelandic Fish Stew (Printable)

Hearty stew with flaky white fish, diced potatoes and fresh herbs in a creamy base.

# What you need:

→ Fish & Dairy

01 - 1 lb cod or haddock fillets, skinless and boneless
02 - 4 tbsp 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)

# Directions:

01 - Place the diced potatoes in a large pot, cover with salted water, and bring to a boil. Cook for 12–15 minutes until tender. Drain and set aside.
02 - While potatoes cook, place fish fillets in a saucepan and add enough water to cover. Add the bay leaf and a pinch of salt. Simmer gently for 6–8 minutes until fish is opaque and flakes easily. Remove fish and reserve ⅓ cup of the poaching liquid; discard bay leaf.
03 - In a large pot, melt butter 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, maintaining some chunks for texture.
05 - Flake the poached fish into large pieces and add to the pot along with the reserved poaching liquid. Stir gently to combine.
06 - Pour in the 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 the parsley and chives, reserving the remainder for garnish.
08 - Serve hot, topped with remaining herbs. Optionally accompany with dark rye bread and butter.

# Expert tips:

01 -
  • It comes together in under an hour, which means you can feed people without spending your whole evening in the kitchen.
  • The combination of creamy broth and tender fish feels luxurious but tastes like honest comfort food, not restaurant fussiness.
  • You probably have most of the ingredients already, and the technique teaches you how to build flavor layers without complexity.
02 -
  • Never let this stew boil once the milk and cream are in—high heat breaks the cream and turns it grainy and curdled, which no amount of stirring will fix.
  • Save some of the fish poaching water; it adds subtle flavor and keeps the stew from becoming too thick and one-note.
  • White pepper is not a snobbish choice here—it keeps the stew pale and elegant instead of speckled with black, which sounds silly until you taste how much cleaner it feels.
03 -
  • If you're making this ahead, store the stew without the fresh herbs on top, then add them just before serving so they stay bright and don't turn gray and wilted from the heat.
  • Leftover stew reheats beautifully on the stovetop over low heat, stirring gently—the flavor actually deepens after a day, so don't hesitate to make extra.
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