Icelandic Creamy Fish Stew (Printable)

Comforting creamy fish and potato stew with 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 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)

# How to Make It:

01 - Place diced potatoes in a large pot and cover with salted water. Bring to a boil and simmer for 12 to 15 minutes until tender. Drain and set aside.
02 - Place fish fillets in a saucepan with enough water to cover. Add bay leaf and a pinch of salt. Simmer gently for 6 to 8 minutes until fish is opaque and flakes easily. Remove fish and reserve ⅓ cup of the 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 intact 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 cream. Cook over low heat, stirring frequently until heated through and creamy, avoiding boiling.
07 - Season with salt, white pepper, and optional nutmeg. Stir in half of the parsley and chives, reserving the remainder for garnish. Serve hot with remaining herbs sprinkled on top.

# Expert Advice:

01 -
  • It comes together in under an hour, making weeknight dinners feel less like a chore and more like self-care.
  • The creamy broth coats everything so gently that even people hesitant about fish find themselves asking for seconds.
  • There's a quietness to the flavors that lets you taste each ingredient without any one bullying the others.
02 -
  • If your stew breaks or looks greasy, it got too hot—low and slow is the only way, and if it happens, a splash of cold milk stirred in gently can sometimes save it.
  • The reserved fish poaching liquid is irreplaceable; it's what makes this taste like fish stew and not just cream soup with fish in it.
03 -
  • Cut everything roughly the same size so it cooks evenly and the stew looks intentional rather than haphazard.
  • Make it a few hours ahead if you can—the flavors deepen and meld in a way that's almost magical, and it reheats beautifully over low heat with a splash of milk stirred in.
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