Description
Nordic cuisine prioritizes fresh and local ingredients and this Icelandic stew is great backdrop for showcasing well-sourced seafood.
Ingredients
Scale
- 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
- 2–3 tablespoons finely minced chives
Instructions
- In a heavy-bottomed pot, heavy butter over medium heat.
- Add onions, celery and carrots and sweat until onions are translucent, about six minutes.
- Add white wine, bring to a simmer and reduce by half, about five minutes.
- Add stock and potatoes, bring to a simmer and cook for twenty minutes or until vegetables are soft.
- Add cubed fish and chopped tomatoes; softly simmer for another five minutes.
- 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).
- 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