Fish stew has always been very popular in Iceland. It’s a dish that is relatively easy to prepare with top notch fish stock and whatever fresh fish and seasonal root vegetables available in Iceland or elsewhere. I think all three generations of cooks (granny mom and I) added or subtracted some ingredient or seasoning to the dish and put their own stamp on the basic recipe I'm sharing below. One thing is for sure . . . we’ve made delicious fish stews more often than I remember and enjoyed them with family and friends in different parts of the world . . . with or without scallops!
Fish Stew Ingredients
4 tblsp olive oil 25 g butter ¾ - 1 cup scallions, sliced diagonally 2 large carrots (200 – 250g), peeled and cut into julienne strips ½ cup chopped celery herb (stalks and some leaves) ¼ cup dry white wine 2 bay leaves 2 cups fish stock 375 g salmon fillets, without skin 250 g white fish fillets (cod, haddock or monkfish) 200 g scallops, or to taste 200 g Atlantic shrimp, peeled 8 round potatoes, boiled, peeled and cut in half ¼ - ½ cup cream Salt + Pepper, to taste Garnish: Fresh herbs & lemon zest
In a large skillet or pot, heat olive oil with butter. Add scallions, carrots and celery and sauté for about 2 – 3 minutes over medium heat. Add white wine, bay leaves and fish stock and cook for a few minutes. Add fish stock and then the salmon and white fish fillets, (which have been cut into chunky pieces) and cook for a few minutes (exact time will depend on thickness of fish pieces).
Add the boiled potatoes, scallops and shrimp and cook for another few minutes. Add the cream and mix well. Season with salt and pepper and serve warm in individual soup plates with fish broth.
Garnish with fresh herbs like, parsley, celery or chives and lemon zest (optional).
Yield: 4 - 6 main course servings
©KaritasM – April 2021