Icelandic Fish and Potato (Printable)

Creamy fish and potato dish from Iceland, featuring tender white fish and fresh herbs for warmth.

# What You’ll 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)

# How To Make:

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 - 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 flaky. Remove fish; reserve approximately ⅓ cup 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 pieces intact for texture.
05 - Flake the poached fish into large chunks and add to the pot along with the reserved poaching liquid. Stir gently to combine.
06 - Pour in whole milk and heavy cream. Heat over low heat, stirring frequently until warmed through and creamy without boiling.
07 - Season with salt, white pepper, and optional nutmeg. Stir in half of the parsley and chives, reserving remainder for garnish. Serve hot.

# Top Suggestions:

01 -
  • It comes together in under an hour, which means a restaurant-quality dinner without the stress or the price tag.
  • The creamy broth is naturally luxurious without feeling heavy, and the white fish flakes into the stew like butter melting on warm bread.
  • It's the kind of meal you can make for yourself on a Tuesday or serve to four people without any fussing around.
02 -
  • Never let the milk and cream boil—this is the one moment where temperature matters most, and if it does boil, the dairy will split and you'll end up with a grainy, broken-looking stew that tastes fine but looks tired.
  • The poaching liquid from the fish is essential; it's not water, it's subtle seafood stock that ties everything together, so don't drain it away.
  • Mash the potatoes while they're still warm; cold potatoes won't break down into the broth the way they should, and you'll lose that creamy thickening they provide.
03 -
  • Reserve that poaching liquid before you drain the fish—it's the secret to making the stew taste like actual seafood instead of cream with fish in it.
  • If you want a lighter version, use all milk and skip the cream entirely; the stew will be less rich but just as comforting and still absolutely delicious.
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