Icelandic Seafood Stew
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By Richard Aarons
Icelandic Seafood Stew
9 steps
Prep:30minCook:30min
This recipe was introduced to us by our Icelandic friends Saeja and Finnbogi. I use any white flaky fish (northern pike, walleye and panfish all work in place of seafood like cod or haddock.
Updated at: Sat, 17 Feb 2024 20:17:01 GMT
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Ingredients
6 servings
0.25 stickButter
substitute Olive Oil
8 ozMushrooms
pieces
1onion
diced
0.5Leek
chopped
1green pepper
chopped
1red pepper
chopped
2carrots
diced
1 Tbspsalt
½ Tbsppepper
½ Tbsppaprika
1 Tbspcurry
1 cubeVegetable Bouillon
substitute chicken bouillon
0.5 cancrushed pineapple
8 ozcream cheese
2 lbsHaddock
Cod, Northern Pike or Walleye works well, cut into 1”-2” pieces
10 ozShrimp
raw or pre-cooked
5 ozHeavy Cream
1.5 CupsWhite Rice
before cooking
3 cupswater
Instructions
Step 1
In large kettle, melt butter or heat Olive Oil
Step 2
Add mushrooms, onion, pepper, leek, carrots and cook until softened
Step 3
Stir in salt, pepper, paprika, curry & bouillon – simmer for 5 minutes
Step 4
Add pineapple and cream cheese – cook until cheese melts
Step 5
Add White Fish – cook until fish flake apart
Step 6
Add Shrimp – boil until done
Step 7
Add Heavy Cream – simmer for 5 minutes
For the Rice
Step 8
Add water and rice to sauce pan - bring to boil
Step 9
Once boiling, reduce heat and simmer for 15 - 20 minutes
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