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Plokkfiskur: Icelandic Fish Stew

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  • Author: Natalie Rose
  • Total Time: 50 mins
  • Yield: 6 1x


Nordic cuisine prioritizes fresh and local ingredients and this Icelandic stew is great backdrop for showcasing well-sourced seafood.


  • 2 tablespoons good quality butter
  • 1 medium white onion, diced finely
  • 2 celery stalks, sliced finely
  • 1 small carrot, diced finely
  • 3/4 cup white wine
  • 1 pound small, waxy potatoes, but into halves or quarters
  • 1.5 liters chicken or vegetable stock
  • 2 pounds haddock, cod or other white fish, cube into 1 inch cubes
  • 1 medium tomato, chopped
  • two cups cream
  • Salt and pepper to taste
  • 23 tablespoons finely minced chives


  1. In a heavy-bottomed pot, heavy butter over medium heat.
  2. Add onions, celery and carrots and sweat until onions are translucent, about six minutes.
  3. Add white wine, bring to a simmer and reduce by half, about five minutes.
  4. Add stock and potatoes, bring to a simmer and cook for twenty minutes or until vegetables are soft.
  5. Add cubed fish and chopped tomatoes; softly simmer for another five minutes.
  6. Turn heat down to low, add cream and salt and pepper to taste and heat until soup is piping hot but not boiling (otherwise the cream with curdle).
  7. Turn off heat, add chives and serve immediately with good brown bread and butter. Enjoy!
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Category: Main
  • Cuisine: Icelandic
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