Fish Stew Recipe - How to Make Plokkfiskur For Two
This fish stew recipe, a simple dish, has a sop-worthy tomato cream base made with leeks, wine, curry and clam juice with perfectly cooked, tender pieces of fish. Inspired by our travels to Iceland,this is one of our favorite suppers.
Servings: 2 servings
Ingredients
For dry bine:
- ½ teaspoon kosher salt
- ½ teaspoon sugar
- ¼ teaspoon freshly ground black pepper
- ½ lb. halibut or other white fish like cod or striped bass
For fish stew base:
- 1 leek about ½ cup, white and pale green parts only, tough outer layer removed, sliced into ¼” rounds
- 1 Tablespoon unsalted butter
- 1 Tablespoon olive oil
- 1 celery stalk about ½ cup, sliced thinly
- ½ cup shallots diced
- ½ teaspoon salt
- ¼ teaspoon curry powder
- 1 Tablespoon tomato paste
- ½ cup white wine
- ½ lb baby creamer Yukon gold potatoes, halved (quartered if larger than 1 ½ “ diameter).
- 1 cup pure clam juice sold in a shelf stable bottle at your grocery store.
- 1 bay leaf
- ½ cup heavy cream
- 2 teaspoons lemon juice
Garnishes:
- ¼ cup heavy cream whipped (optional)
- 2 ounces gouda cheese about ¼ cup
Instructions
Preparing the fish.
- If the fish is frozen, move the fish to the refrigerator the night before making the stew. In a small bowl, mix together ½ teaspoon salt , sugar and pepper. Sprinkle halibut filet evenly on all sides with salt mixture and place on wire rack set in rimmed baking sheet. Refrigerate for at least 30 and up to 45 minutes.
Make the stock.
- Cut leeks into ¼” rounds. Rinse, tossing with hands so that leeks separate into individual rings, and drain thoroughly. In a medium sized stock pot over medium heat melt butter and oil together. Add leeks, celery and shallots making sure the vegetables are tossed enough to coat. Cover pot and cook until leeks begin to soften, 5-6 minutes.
- Add salt, curry powder, and tomato paste. Stir well and cook just until fragrant., about 30 seconds. Pour in the wine and simmer for about 1 minute. Now add potatoes, clam juice, bay leaf, and ½-cup water, bring to a boil until potatoes are fork tender, about 10 – 12 minutes. Cut fish into into 2 x 1" pieces and add the fish to the pot along with cream, gently stir to combine. Cook until halibut is opaque, about 3 – 4 minutes.
Finishing Touches.
- In a small bowl add ¼ cup of heavy whipping cream. Using an electric mixer to beat until soft peaks appear. Grate the gouda cheese. Remove from heat, remove bay leaves and stir in gouda and lemon juice, letting sit for 3 – 5 minutes.
- Taste and adjust seasoning. Add more wine to achieve desired consistency. Too Bland? Add ¼ teaspoon of salt at a time. Need brighter citrus flavor add ½ teaspoon of lemon juice at a time. Serve the soup with a spoonful of homemade whipped cream, chives, and celery leaves.