Icelandic Spicy Fish Stew with Seaweed

Name: Icelandic Spicy Fish Stew with Seaweed
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Cod or haddock fillets; Salt; Black pepper; Olive oil; Onion, finely chopped; Garlic, minced; Red pepper flakes; Fish stock; Canned tomatoes, crushed; Tomato paste; Smoked paprika; Dried thyme; Dried seaweed (dulse or wakame); Potatoes, peeled and diced; Carrots, sliced; Celery, sliced

Fiery and Flavorful Nordic Delight

Dive into a warming stew blending tender fish, spicy notes, and savory seaweed for a comforting Nordic experience.

1 h 20 min
4
Intermediate

Ingredients

For the Fish Base

Cod or haddock fillets

1 lb — cut into chunks

Salt

to taste

Black pepper

to taste

For the Spicy Broth

Olive oil

2 tbsp

Onion, finely chopped

1 medium

Garlic, minced

2 cloves

Red pepper flakes

1 tsp

Fish stock

2 cups

Canned tomatoes, crushed

1 cup

Tomato paste

2 tbsp

Smoked paprika

1 tbsp

Dried thyme

1 tsp

For the Seaweed

Dried seaweed (dulse or wakame)

1/2 cup — soaked and drained

For the Vegetables

Potatoes, peeled and diced

2 medium

Carrots, sliced

2 medium

Celery, sliced

1 stalk

Preparation

Marinating the Fish

Season the fish

Season the fish chunks with salt and black pepper.

Refrigerate

Cover and refrigerate for about 15 minutes.

Prepare

Meanwhile, prepare the other ingredients.

Preparing the Broth and Vegetables

Heat oil

In a large pot, heat olive oil over medium heat.

Sauté onion and garlic

Sauté the onion and garlic until soft and fragrant.

Add spices

Add the red pepper flakes, smoked paprika, and dried thyme; cook for 1 more minute.

Do not overcook the fish to keep its delicate texture.

Cooking Process

Build the Broth

Add fish stock, crushed tomatoes, and tomato paste to the pot. Bring to a simmer.

Add Vegetables

Stir in the potatoes, carrots, and celery; cook until just tender.

Finish with Fish and Seaweed

Gently add the marinated fish and rehydrated seaweed. Simmer until fish is opaque.

Plating & Serving