Icelandic-style Fish Stew with Skyr

Ingredients

In this adaptation, we have replaced the traditional Burmese ngapi (fermented fish paste) with fresh fish to suit the Icelandic cuisine. Additionally, we have incorporated skyr, a staple in Icelandic cuisine, to create a creamy and tangy broth. The use of root vegetables like potatoes, carrots, and turnips adds a Nordic touch to the dish, enhancing its flavors and textures. We alse have the original recipe for Ngapi jet, 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
• 1 turnip, peeled and diced 1 turnip, peeled and diced
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 cup (240g) skyr 1 cup (240g) skyr
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh dill, for garnish Fresh dill, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 30g
• Fiber: 4g
• 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 translucent.
2. 2.
   Add the diced carrots, potatoes, and turnip to the pot. Cook for a few minutes until slightly softened.
3. 3.
   Pour in the fish or vegetable broth, skyr, bay leaf, and dried thyme. Stir well to combine.
4. 4.
   Gently place the fish fillets into the pot, ensuring they are submerged in the broth. Season with salt and pepper.
5. 5.
   Bring the stew to a simmer and cook for about 15-20 minutes, or until the fish is cooked through and the vegetables are tender.
6. 6.
   Remove the bay leaf from the pot. Taste and adjust the seasoning if needed.
7. 7.
   Serve the fish stew hot, garnished with fresh dill.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality. If cod or haddock is not available, you can use other white fish varieties like pollock or halibut.
• Skyr — Skyr is a traditional Icelandic dairy product similar to yogurt. If skyr is not available, you can substitute it with Greek yogurt mixed with a squeeze of lemon juice to achieve a similar tangy flavor.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the stew while simmering.
• Serve the fish stew with crusty bread or Icelandic rye bread for a complete meal.
• Feel free to add other vegetables like leeks or celery for additional flavor and texture.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Serving advice

Serve the Icelandic-style fish stew hot in individual bowls. Garnish each serving with fresh dill for a pop of color and added freshness. Accompany the stew with a side of crusty bread or Icelandic rye bread to soak up the delicious broth.

Presentation advice

To enhance the presentation, place a sprig of fresh dill on top of each bowl of fish stew. Serve the stew in rustic ceramic bowls or traditional Icelandic wooden bowls for an authentic touch. Pair it with a simple white linen napkin and wooden utensils for a cozy and inviting presentation.