This creamy cod stew is one of my absolute favorites when I want something that feels a bit special but doesn’t take forever to make. The combination of white wine, dill, and cream creates a fantastic sauce that pairs perfectly with the mild cod. It’s a dish that’s actually simple enough for a weeknight dinner, but fancy enough to serve to guests.
I love how flexible this recipe is – you can use whatever potatoes you have on hand, and if you don’t have shallots, regular onions work just fine. Dill and cod are a classic combination that never fails, and the white wine adds a lovely depth to the sauce. The best part is that everything is made in one pot, so you don’t have to dirty up the kitchen with tons of pots and pans.
Be sure to serve it with good bread for dipping in that delicious sauce – trust me, you won’t want to let any of it go to waste!
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Ingredienser
- 600 g cod fillet, skinless
- 2 tbsp butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 200 g shallots, halved
- 300 g small potatoes, halved
- 2 dl dry white wine
- 3 dl fish stock
- 2 dl heavy cream
- 1 tbsp cornstarch
- 2 tbsp water
- 1 bunch fresh dill, roughly chopped
- Juice and zest from 1/2 lemon
- Salt and pepper
- Fresh parsley for garnish
Fremgangsmåte
Cut the cod fillet into large pieces, about 4-5 cm. Season with salt and pepper, and set aside. Mix the cornstarch with 2 tbsp water in a small bowl and set aside.
Heat the butter in a large pot over medium heat. Sauté the onion and shallots for 3-4 minutes until soft. Add the garlic and cook for 1 minute more. Add the potatoes and cook for another 2-3 minutes.
Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly. Add the fish stock and let it simmer gently for 10-12 minutes until the potatoes are tender. If you’d like an extra hearty stew, you might also enjoy creamy fish soup with cod and shrimp which has wonderful flavor too.
Stir in the heavy cream and let the stew simmer for 2-3 minutes. Add the cornstarch mixture to thicken the sauce slightly, and stir well. Let it simmer gently for 1-2 minutes.
Carefully place the cod pieces into the pot. Let them cook for 5-6 minutes until the fish is cooked through and flakes easily. Don’t stir too much so the fish stays intact.
Remove the pot from heat and stir in the chopped dill, lemon juice, and a bit of lemon zest. Taste and adjust with salt and pepper. If you want a slightly simpler oven-baked alternative, oven-baked cod with root vegetables is also worth trying.
Serve the stew in deep plates with plenty of sauce. Garnish with fresh parsley and extra dill. It’s fantastic with freshly baked bread or a simple green salad on the side.
Notater
Tip: Feel free to use more dill if you love that fresh flavor. The stew can also be made with other white fish varieties like saithe or haddock. If you want more vegetables, you can add carrots or leeks along with the potatoes.
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