After having so much meat for Christmas I've decided to make one of all time favorite Icelandic fish stews for New Year's Eve this year. I can't say that I remember having fish stew on this festive occasion in Iceland but I think something so delicious and relatively easy to make has earned its place on this special day!
Fish stews are very popular in many countries around the world and are usually made with a variety of readily available root vegetables and fresh seafood such as salmon, cod, crab, scallops, clams, mussels, lobster and shrimp. Good quality fish stock and fresh herbs (of your choice) are very important as they will make a big difference to the flavor of the dish. For something a little different, instead of potatoes, add mushrooms and cooked rice to the basic recipe and for those who want to bring their fish stew to a different level . . . instead of the white wine and bay leaves, add a shot or two of whiskey and a little saffron!
Deluxe Fish Stew Recipe
4 tblsp olive oil
25 g butter
¾ - 1 cup scallions, sliced diagonally
2 large carrots (200 – 250 g), peeled and cut into julienne strips
½ cup chopped celery herb (stalks and some leaves) – or 1 cup chopped celery stalks
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 sole)
200 g scallops
200 g Atlantic shrimp, peeled
8 round potatoes –boiled, peeled and cut in half
¼ - ½ cup cream
Salt + Pepper – to taste
Garnish: Celery herb – leaves, salad leaves and cherry tomatoes
In a large skillet or pot, heat olive oil with butter. Add scallions, carrots and celery and sauté for a 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 parsley or celery herb and if you like top with green salad leaves and cherry tomatoes.
Yield: 4 - 6 main course servings
©KaritasM - December 2019