How long can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, prepare the chowder up to the point before adding the fish. Reheat gently and add the fish when ready to serve.

What can I substitute for cod?

You can use haddock or any firm white fish as a substitute.

Is there a non-dairy alternative for the cream?

Yes, use coconut milk or a plant-based cream for a dairy-free option.

Can I freeze the chowder?

It's best enjoyed fresh, but you can freeze the base without the fish for up to 2 months. Add fresh fish when reheating.

Creamy Icelandic Fish Chowder with Dill and Saffron

Name: Creamy Icelandic Fish Chowder with Dill and Saffron
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 500g cod fillets, cut into chunks; 1 tablespoon olive oil; 1 teaspoon lemon zest; Salt and pepper to taste; 2 tablespoons unsalted butter; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 carrot, diced; 1 celery stalk, diced; 1 red bell pepper, diced; 500ml fish stock; 250ml heavy cream; A pinch of saffron threads; 2 teaspoons dried dill; 2 teaspoons lemon juice; Fresh dill sprigs; Crusty bread slices

A Hearty Northern Delight

This luxurious fish chowder combines the rustic charm of Icelandic culinary tradition with the elegance of saffron and the freshness of dill.

1 h 20 min
4
Intermediate

Ingredients

For the Fish Marinade

500g cod fillets, cut into chunks

1 tablespoon olive oil

1 teaspoon lemon zest

Salt and pepper to taste

For the Chowder Base

2 tablespoons unsalted butter

1 large onion, finely chopped

3 cloves garlic, minced

1 carrot, diced

1 celery stalk, diced

1 red bell pepper, diced

For the Creamy Broth

500ml fish stock

250ml heavy cream

A pinch of saffron threads

2 teaspoons dried dill

2 teaspoons lemon juice

For Garnishing

Fresh dill sprigs

Crusty bread slices

Preparation

Marinating the Fish

Combine ingredients

In a bowl, combine the cod fillets, olive oil, lemon zest, salt, and pepper.

Coat and refrigerate

Ensure the fish is well coated, then cover and refrigerate for at least 30 minutes.

Rest the fish

Let it marinate while you prepare other ingredients.

Preparing the Vegetables

Melt butter

In a large pot, melt butter over medium heat.

Add vegetables

Add the onion, garlic, carrot, celery, and red bell pepper.

Do not let the garlic brown or burn as it will add bitterness.

Sauté vegetables

Sauté until the vegetables are soft and fragrant, approximately 10 minutes.

For a richer flavor, deglaze the pot with a splash of white wine before adding the fish stock.

Cooking Process

Create the Broth

Add the fish stock, saffron, and dill to the sautéed vegetables. Simmer for 15 minutes.

Incorporate the Cream

Stir in the heavy cream and lemon juice. Simmer for an additional 5 minutes.

Finish with Fish

Gently add the marinated fish chunks. Cook until the fish is opaque and cooked through, about 5-7 minutes.

Plating & Serving