Icelandic Creamy Fish Stew (Printable)

Tender white fish with potatoes and fresh herbs in a creamy, comforting Icelandic style stew.

# Ingredient List:

→ 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 into a large pot, cover with salted water, bring to a boil and simmer for 12 to 15 minutes until tender. Drain and set aside.
02 - In a saucepan, cover fish fillets with water. Add bay leaf and a pinch of salt. Simmer gently for 6 to 8 minutes until opaque and flakes easily. Remove fish, reserve ⅓ cup of poaching liquid, and 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, keeping some chunks for texture.
05 - Flake the poached fish into large pieces and combine with the potatoes in the pot. Stir in reserved poaching liquid.
06 - Pour in milk and heavy cream. Cook over low heat, stirring frequently until heated through and creamy without boiling.
07 - Season stew with salt, white pepper, and optional nutmeg. Stir in half the parsley and chives, reserving the rest for garnish. Serve hot with remaining herbs sprinkled on top.

# Expert Advice:

01 -
  • It's ready in 45 minutes but tastes like you've been tending the stove all day.
  • The mashed potatoes thicken the broth naturally, creating a creamy texture without heavy cream alone.
  • One pot, minimal cleanup, and the kind of gentle flavors that make people feel genuinely cared for.
02 -
  • Never let the stew boil once the cream is in—it will break and become grainy instead of silky.
  • The reserved poaching liquid from the fish is liquid gold; it carries subtle fish flavor that makes everything taste more intentional.
03 -
  • Make it the day before if you can—the flavors settle and deepen as it sits overnight, and reheating over gentle heat brings everything back to silky warmth.
  • If your cream does break slightly and the texture feels grainy, whisk in a spoonful of cold milk away from the heat, then return it to the pot carefully.
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