Creamy Icelandic Fish Chowder with Dill and Saffron
This luxurious fish chowder combines the rustic charm of Icelandic culinary tradition with the elegance of saffron and the freshness of dill.
Preparation
Get these tasks done before you start cooking.
Marinating the Fish
- 1
Combine ingredients
In a bowl, combine the cod fillets, olive oil, lemon zest, salt, and pepper.
- 2
Coat and refrigerate
Ensure the fish is well coated, then cover and refrigerate for at least 30 minutes.
- 3
Rest the fish
Let it marinate while you prepare other ingredients.
Preparing the Vegetables
- 1
Melt butter
In a large pot, melt butter over medium heat.
- 2
Add vegetables
Add the onion, garlic, carrot, celery, and red bell pepper.
Tip: Do not let the garlic brown or burn as it will add bitterness.
- 3
Sauté vegetables
Sauté until the vegetables are soft and fragrant, approximately 10 minutes.
Tip: For a richer flavor, deglaze the pot with a splash of white wine before adding the fish stock.
How to Make Creamy Icelandic Fish Chowder with Dill and Saffron
Total time: 1 h 47 min · Yields 4 servings
- 1
Create the Broth
Add the fish stock, saffron, and dill to the sautéed vegetables. Simmer for 15 minutes.
- 2
Incorporate the Cream
Stir in the heavy cream and lemon juice. Simmer for an additional 5 minutes.
- 3
Finish with Fish
Gently add the marinated fish chunks. Cook until the fish is opaque and cooked through, about 5-7 minutes.
Chef's Tips
Further reading
Frequently asked questions
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.
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