Save There's a particular kind of quiet that settles over the kitchen when you're making something meant to warm you from the inside out. A few winters ago, I stumbled upon this Icelandic fish stew while leafing through a cookbook someone had left at a café, and something about its simplicity caught me—just fish, potatoes, cream, and the kind of comfort that doesn't need complicated technique. I made it on a Friday evening when the radiator was clanking and the light outside had already disappeared by five o'clock, and by the time the butter hit the pan and that first aroma drifted up, I knew I'd found something I'd be making again and again.
I served this to friends on a night when someone had been having a rough stretch, and watching them take that first spoonful and then just go quiet for a moment—that's when I understood why this stew exists in the first place. It's the kind of food that says, without saying anything, that someone cares enough to feed you well.
Ingredients
- Cod or haddock fillets (500 g / 1 lb): Skinless, boneless white fish is your foundation here, and honestly it matters less which one you choose than that it's fresh and mild-flavored so the delicate cream sauce can shine.
- Butter (60 g / 4 tbsp): Good unsalted butter is worth the few extra seconds to measure properly, since it's the flavor base for the whole pot.
- Whole milk (500 ml / 2 cups): This is what gives the stew its body, and using whole milk means you get actual creaminess without relying entirely on cream.
- Heavy cream (100 ml / ⅓ cup + 1 tbsp): The cream rounds out the flavors and makes everything taste like it's hugging you, but you can reduce it if you want something lighter.
- Potatoes (500 g / 1 lb), peeled and diced: Cut them into roughly ¾-inch pieces so they cook through in the right time and don't turn to mush when you partially mash them.
- Medium onion, finely chopped: One onion is enough to add sweetness and depth without overpowering the delicate fish flavor.
- Fresh parsley and chives (2 tbsp each), chopped: Fresh herbs are what make this feel bright and alive rather than heavy, so don't skip them or swap them for dried.
- Bay leaf, salt, white pepper, and nutmeg: The bay leaf flavors the poaching water, white pepper keeps everything looking pale and elegant, and just a pinch of nutmeg adds a whisper of something you can't quite name.
Instructions
- Start the potatoes first:
- Dice your potatoes and get them into salted boiling water right away—they need twelve to fifteen minutes to soften, and you want them done before everything else comes together. While they're cooking, start on the fish.
- Poach the fish gently:
- Cover your fish fillets with water in a saucepan, add a bay leaf and a small pinch of salt, then keep the heat at a gentle simmer so the fish cooks through without falling apart into shreds. After six to eight minutes, when it's opaque and flakes easily, lift it out and set it aside, then measure out about a third of a cup of that poaching liquid—that's liquid gold for your stew.
- Build the cream base:
- Melt butter in your large pot and let the chopped onion get soft and translucent in it, which takes about five minutes and fills your kitchen with the first real sign that something delicious is happening. Drain your finished potatoes and add them to the butter and onions, then use a potato masher to break them down roughly—you want some texture and some creaminess mixed together.
- Bring it all together:
- Flake the cooked fish into large, gentle pieces and add them to the pot along with that reserved poaching liquid, then pour in the milk and cream and set the heat to low. Stir this often and let it warm through completely, but don't let it boil or the cream can separate and get grainy—you're looking for the moment when steam rises and everything tastes silky.
- Season and finish:
- Add salt, white pepper, and just a whisper of nutmeg if you're using it, then stir in half the parsley and chives so the flavors distribute evenly. Taste it, adjust if needed, and serve it hot with the rest of the fresh herbs scattered on top like you actually meant to make something this beautiful.
Save There's a moment near the end of cooking when the smell of butter and fresh chives rises up and you know this is going to be exactly what someone needs right now. That's when you know you've made something that matters.
The Icelandic Angle
This stew comes from a country where the winters are long and the light disappears early, and you can taste that in the way it's constructed—practical, generous, and built to stick with you. Icelanders have been making versions of this for centuries because they had fish, they had potatoes, and they had cream, and they turned those three things into something that made life a little easier. Serving it with dark rye bread is traditional, partly because the bread soaks up the cream and partly because that's just how it's done in Reykjavík.
Variations Worth Trying
Once you've made this once and felt how straightforward it is, you can start playing with it in gentle ways that respect the original but make it your own. Smoked fish adds a whole different personality, and some people swap in a mix of white fish to add complexity. You can go lighter by using only milk and skipping the cream entirely if you want something that feels less heavy but still creamy.
Serving and Storage
This stew is best served immediately while everything is still hot and the cream is silky, but it actually gets better the next day when the flavors have settled into each other and become more unified. Reheat it gently over low heat with a splash of milk to loosen it if needed, and never let it come to a boil. Store it in an airtight container in the refrigerator for up to three days, or freeze it for up to two months if you want to save it for the next difficult week.
- Serve it in shallow bowls with the rye bread on the side so you can tear off pieces and use them to scoop up every last bit of cream.
- A simple green salad on the side is nice if you want something bright to cut the richness, though it's completely optional.
- Don't skip the fresh herbs at the end—they're what make it taste like you care about more than just filling stomachs.
Save This is the kind of recipe that asks very little but gives so much back in return. Make it for someone you love, and let the simplicity of it be its own kind of gift.
Common Questions
- → What type of fish works best for this dish?
Cod or haddock fillets, skinless and boneless, provide a mild, flaky texture that complements the creamy base perfectly.
- → Can I adjust the creaminess of the dish?
Yes, to lighten the dish, use only milk and omit the heavy cream while maintaining smoothness by careful heating.
- → How should the potatoes be prepared for ideal texture?
Boil peeled, diced potatoes until tender, then gently mash leaving some chunks to retain texture in the finished stew.
- → What herbs are recommended to enhance flavor?
Fresh parsley and chives add bright, fresh herbal notes that complement the richness and fish flavors beautifully.
- → Are there traditional accompaniments for this dish?
Serving with traditional Icelandic rye bread (rúgbrauð) and butter pairs well, adding earthy depth and texture contrast.