Norwegian-inspired Creamy Fish Stew

Ingredients

In this Norwegian adaptation, the traditional Indonesian Gulai is transformed into a creamy fish stew. The original Gulai typically uses a variety of spices and ingredients such as turmeric, lemongrass, and coconut milk. However, in this Norwegian version, the focus is on the freshness of local fish and the creaminess of the stew. The spices are toned down to allow the delicate flavors of the fish to shine through, while the cream adds a luxurious touch to the dish. We alse have the original recipe for Gulai, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as cod or haddock 500g (1.1 lb) white fish fillets, such as cod or haddock
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 500ml (2 cups) fish or vegetable broth 500ml (2 cups) fish or vegetable broth
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried dill 1 teaspoon dried dill
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 14g
• Carbohydrates (total, sugars): 18g, 4g
• Protein: 24g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
2. 2.
   Add the diced carrots and potatoes to the pot, and cook for a few minutes until slightly tender.
3. 3.
   Pour in the fish or vegetable broth, and bring to a simmer.
4. 4.
   Gently place the fish fillets into the pot, along with the bay leaf and dried dill. Season with salt and pepper to taste.
5. 5.
   Cover the pot and let the stew simmer for about 10-15 minutes, or until the fish is cooked through and the vegetables are tender.
6. 6.
   Stir in the heavy cream and let the stew simmer for an additional 5 minutes to heat through.
7. 7.
   Remove the bay leaf and adjust the seasoning if needed.
8. 8.
   Serve the creamy fish stew hot, garnished with fresh dill or parsley.

Treat your ingredients with care...

• Fish — Choose fresh, firm white fish fillets such as cod or haddock for the best results. Ensure the fish is deboned and cut into bite-sized pieces before adding it to the stew.

Tips & Tricks

• For a lighter version, you can substitute half of the heavy cream with milk or use a lighter cream alternative.
• Feel free to add other vegetables such as leeks or celery for added flavor and texture.
• Serve the stew with crusty bread or boiled potatoes for a complete meal.

Serving advice

Serve the Norwegian-inspired creamy fish stew in deep bowls, accompanied by freshly baked bread or boiled potatoes. Garnish with a sprig of fresh dill or parsley for an added touch of freshness.

Presentation advice

To enhance the presentation, place a few pieces of cooked fish on top of the stew and sprinkle with additional fresh herbs. Serve with a side of warm bread and a simple green salad for a well-rounded meal.