Pin It There's something about a bowl of creamy fish stew that transports you straight to the North Atlantic, even if you're sitting at a kitchen table thousands of miles away. I discovered this Icelandic version on a gray October afternoon when a friend from Reykjavik walked me through it over video call, her voice warm against the kitchen noise in the background. She described how her grandmother would make it on days when the weather turned and the house needed filling with something comforting. What struck me was how simple it was, yet how the gentle cream and tender fish created something that felt almost luxurious in its restraint. Now I make it whenever I want to slow down and remember that good food doesn't need to be complicated.
I served this to my partner on the first truly cold evening of winter, when neither of us had energy for anything ambitious. We sat at the counter with our bowls, and I watched his shoulders relax with the first spoonful. He asked for the recipe before he even finished, which meant everything. That's when I realized this wasn't just a recipe worth keeping—it was one of those dishes that quietly does the work of hospitality without any fuss.
Ingredients
- Cod or haddock fillets: White fish is essential here—it stays tender and flakes into delicate pieces rather than falling apart. I always buy skinless and boneless to skip extra prep.
- Potatoes: Use a waxy variety like Yukon Gold if you can; they hold their shape while still becoming creamy when mashed.
- Butter: Don't skip it; butter is what carries the gentle flavor here and creates that silky mouthfeel.
- Whole milk and heavy cream: The combination matters—milk alone feels thin, but cream alone becomes heavy. Together they're balanced.
- Fresh herbs: Parsley and chives brighten everything at the end; dried herbs taste flat by comparison.
- Bay leaf: Poach the fish with it for subtle depth, then remove it before serving.
Instructions
- Prepare the potatoes:
- Cut them into small, even cubes so they cook at the same pace. Boil them in salted water for 12–15 minutes until a fork slides through easily—this timing matters because overcooked potatoes will disappear into the broth.
- Poach the fish gently:
- Bring the water to a bare simmer with the bay leaf; aggressive boiling will tear the fillets. You'll know it's done when the flesh turns opaque and a fork breaks it into flakes without resistance.
- Build the base:
- Melt butter, add onion, and let it soften until it's almost melting into the pan—this takes about 5 minutes and fills your kitchen with something like comfort.
- Create creaminess:
- Add the cooked potatoes and mash them gently, leaving plenty of chunks. This creates a natural thickness from the potato starch, which is the secret.
- Bring it together:
- Add the flaked fish and its poaching liquid, then the milk and cream, stirring gently so nothing breaks apart. The whole pot should feel warm and unified.
- Season and finish:
- Taste as you go; white pepper is gentler than black, and a whisper of nutmeg (optional) echoes Icelandic cooking traditions. Stir in half the fresh herbs now, saving the rest for brightness at the table.
Pin It I once made this for a dinner party and became so worried about the cream breaking that I kept the heat far too low, and the whole thing sat lukewarm on the stove. My friend tasted it anyway and smiled—not out of politeness, but because it was genuinely delicious even at a modest temperature. That taught me something important: this dish has a gentle, forgiving nature. It doesn't demand perfection.
The Soul of Icelandic Comfort Food
Icelandic cooking emerged from a place where fresh, quality ingredients were precious and nothing was wasted. Fish stew represents that philosophy perfectly—it uses simple things that come together in just the right proportions to feel nourishing without heaviness. The Icelanders understand that a meal doesn't need exotic spices or complicated techniques to feel special; sometimes the most genuine comfort comes from respecting the ingredients you have.
Variations and Substitutions
If you want a lighter version, use whole milk only and skip the heavy cream—it will be less luxurious but still deeply satisfying. Some people add smoked fish or a mix of white fish varieties to build more flavor depth. I've even seen versions with a small handful of shrimp stirred in at the end, which adds a subtle sweetness that surprises people in the best way.
What to Serve Alongside
Dark rye bread is traditional and makes sense—its earthy, slightly sour flavor anchors the creamy stew beautifully. A simple green salad with sharp vinaigrette also works, offering contrast and freshness. I sometimes serve it with just good butter on the bread and nothing else, letting the stew be the whole story.
- If you're using store-bought bread, look for something substantial rather than soft white bread.
- A small bowl of fresh herbs on the side lets people add as much brightness as they want.
- A crisp white wine or even a light beer pairs surprisingly well, if you're that way inclined.
Pin It This stew has a way of making ordinary moments feel like gathering around a table with people you care about. Whether you're cooking for others or for yourself on a difficult day, it's the kind of quiet generosity that a good recipe can offer.
Recipe FAQs
- → What type of fish works best for this stew?
Skinless and boneless white fish like cod or haddock are ideal for delicate texture and flavor.
- → Can I substitute cream in the dish?
Yes, using only milk creates a lighter version while maintaining creaminess and flavor.
- → How should the potatoes be prepared?
Potatoes are peeled, diced, boiled until tender, then gently mashed to keep some texture.
- → What herbs enhance the flavor?
Fresh parsley and chives brighten the dish with subtle, fresh herbal notes.
- → Is it necessary to keep poaching liquid?
Yes, reserving a bit of poaching liquid adds extra flavor and moisture to the stew.
- → What spices are used in seasoning?
Salt, ground white pepper, and an optional pinch of nutmeg provide a balanced, warm seasoning.