Recipe: Grindavísur (Faroe Islands Fish Stew)
- 500 grams (1 lb) white fish fillets (such as cod or haddock), cut into chunks
- 1 large onion, finely chopped
- 2 carrots, peeled and diced
- 2 potatoes, peeled and diced
- 200 grams (7 oz) leeks, sliced
- 200 grams (7 oz) celeriac, peeled and diced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 500 ml (2 cups) fish or vegetable stock
- 250 ml (1 cup) heavy cream
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent.
- Add the carrots, potatoes, leeks, and celeriac to the pot. Stir well and cook for a few minutes until the vegetables start to soften.
- Sprinkle the flour over the vegetables and stir to coat evenly. Cook for another minute to cook off the raw flour taste.
- Slowly pour in the fish or vegetable stock while stirring constantly to prevent lumps from forming.
- Add the bay leaf and dried thyme to the pot. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes until the vegetables are tender.
- Gently add the fish chunks to the pot and cook for an additional 5-7 minutes until the fish is cooked through and flakes easily.
- Stir in the heavy cream and let the stew simmer for another minute to heat the cream through. Taste and adjust the seasoning if needed.
- Remove the bay leaf from the pot before serving. Ladle the hot fish stew into bowls and garnish with freshly chopped parsley.
- Serve the Grindavísur with fresh bread or potatoes on the side.
Enjoy this delicious and hearty Faroese fish stew!
BAY LEAF, BUTTER, CARROTS, CELERIAC, COD, DRIED THYME, FAROE ISLANDS, FISH STOCK, FLOUR, Grindavísur, HADDOCK, HEAVY CREAM, LEEKS, ONION, PARSLEY, POTATOES, WHITE FISH