Icelandic Fish Creamy Stew (Printable)

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

# What You Need:

→ 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 filled with salted water. Bring to a boil and cook for 12 to 15 minutes until tender. Drain and set aside.
02 - In a saucepan, add fish fillets and cover with water. Add bay leaf and a pinch of salt. Simmer gently for 6 to 8 minutes until fish is 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 finely chopped onion and sauté until soft and translucent, about 5 minutes.
04 - Add cooked potatoes to the pot and gently mash, leaving 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 whole milk and heavy cream. Cook over low heat, stirring frequently until heated through and creamy, without boiling.
07 - Season the stew with salt, white pepper, and nutmeg if using. Stir in half the chopped parsley and chives, reserving remaining herbs for garnish. Serve hot.

# Expert Suggestions:

01 -
  • It comes together in under an hour, but tastes like it simmered for half the day.
  • The combination of creamy and tender with just enough texture keeps you coming back for another spoonful.
  • It's forgiving—the kind of dish that welcomes small changes and never complains.
02 -
  • Never let the cream and milk mixture boil after you add it—high heat will make it split and separate, and no amount of stirring will fix it once that happens.
  • The reserved poaching liquid is liquid gold; it carries the fish flavor throughout the whole pot, so don't throw it away thinking plain water would work just as well.
03 -
  • Prep everything before you start cooking—diced potatoes, chopped onion, flaked fish—so you're not scrambling midway through and missing those crucial moments when something needs attention.
  • Taste constantly as you season; salt and white pepper work quietly and can sneak up on you, and it's easier to add more than to take it back.
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