Icelandic Fish Potato Stew (Printable)

Comforting creamy fish and potato stew seasoned with herbs, served warm and hearty.

# 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)

# Directions:

01 - Place diced potatoes in 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 - Simmer fish fillets in a saucepan with enough water to cover, adding bay leaf and a pinch of salt, for 6 to 8 minutes until opaque and flaky. 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, leaving some chunks for texture.
05 - Flake the cooked 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, stirring frequently over low heat until heated through and creamy. Avoid boiling.
07 - Season with salt, white pepper, and optional nutmeg. Stir in half the parsley and chives, reserving the rest for garnish. Serve hot, sprinkled with remaining herbs.

# Expert Tips:

01 -
  • It comes together in under an hour, which means you can go from craving comfort food to actually eating it without drama.
  • The creamy, gentle flavors make it feel like a hug from someone who truly knows you.
  • It's naturally forgiving—imperfect potatoes and slightly flaky fish all work beautifully together.
02 -
  • Don't let the milk boil or it'll break and turn grainy—low heat is your friend, and stirring frequently keeps everything silky and cooperative.
  • The poaching liquid from the fish is essential; it carries flavor that milk alone simply cannot replicate, so save it like the precious thing it is.
  • Slightly undercooked potatoes are forgivable; overcooked ones will disappear into nothing, so pull them off heat when they're still a little firm.
03 -
  • Keep your cooking temperature low and your stirring consistent—this is how you get that silky texture that makes people close their eyes when they eat.
  • If you accidentally let it boil and the milk separates, don't panic; gently strain it through fine mesh and add a splash of fresh milk to bring it back together.
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