Icelandic Fish and Potato Stew (Print View)

Creamy stew with tender white fish, soft potatoes, and fresh herbs for a warm, hearty meal.

# 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 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 diced potatoes in a large pot, cover with salted water, bring to a boil, and cook until tender, about 12 to 15 minutes. Drain and set aside.
02 - Simmer fish fillets in a saucepan with enough water to cover, adding bay leaf and a pinch of salt. Cook gently for 6 to 8 minutes until opaque and flaky. Remove fish, reserve ⅓ cup poaching liquid, discard bay leaf.
03 - Melt butter in a large pot 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, 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 milk and heavy cream. Heat over low, stirring frequently until warmed 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 rest for garnish. Serve hot with remaining herbs sprinkled on top.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, making a weeknight dinner feel like something you labored over all day.
  • The gentle poaching method keeps the fish impossibly tender instead of tough, and the broth it leaves behind becomes liquid gold in your stew.
  • There's something deeply satisfying about a dish that's equal parts elegant and honestly humble.
02 -
  • Never let the stew boil once the cream goes in—it'll break and separate and you'll end up with an oily mess instead of something silky.
  • If you're nervous about the cream, use all milk instead; it won't be quite as luxurious, but it'll still be genuinely delicious and easier to manage.
  • The poaching liquid from the fish is non-negotiable—that's where all the subtle flavor lives, and water just won't give you the same depth.
03 -
  • If your fish fillets are thick, cut them in half before poaching so they cook evenly and you don't end up with a raw center and overcooked edges.
  • The white pepper is deliberate—it flavors without showing, leaving the stew looking creamy and clean instead of speckled.
  • Make this in a pot large enough to move things around without crushing them; crowding leads to broken fish and ragged potatoes.
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