Swedish Fish Stew
Image by ica.se
Swedish food is much more than just iconic meatballs. Local fish and other seafood is an important part of Swedish cuisine. A must for us when we travel to Sweden is to have a traditional fish stew. Any time of the year you would find it on the menu in most Swedish restaurants. Invite your friends to enjoy this easy and delicious dish on a cold winter evening or cook it for your family any day of the week. 


4 servings
  • 400 g firm white-fleshed fish fillets cut into 3 x 3cm cubes
  • 300 g salmon fillet
  • 150 g prawns, peeled
  • 1 leek
  • 1 garlic clove
  • 2 dutch cream potatoes
  • 1/2 - 1 fennel
  • 1 tbs butter
  • 2 cubes of fish - or vegetable stock
  • 550 ml water
  • 200 ml white wine
  • 250 ml cooking cream
  • 100 ml sour cream
  • 0,5 g saffron
  • salt
  • freshly ground black pepper
  • 1 tsp thyme
  • 1 tsp fennel seads crushed in a mortar
  • 1 tbs honey
  • olivoil


  • 4-5 garlic cloves
  • 3 egg yolks
  • 1 1/2 dl oil, neutral flavoured, like grape seed, avocado or canola oil
  • 1/2 tsp salt
  • 1 tsp lemon juice

You can also use ready mayonnaise and add garlic, salt and lemon


40 minutes

  1. Finely slice the leek and the garlic, cut the potato in 1x1 cm cubes and cut the fennel in 1 cm cubes. Fry in butter on low heat. Add the saffron and stir.
  2. Add water, stock, wine, cream, sour cream, herbs and spices. Simmer for 10 minutes. Add honey, salt and pepper to taste.
  3. While simmering, make the aioli. Crush the garlic into a bowl. Whisk the egg yolks and a little oil at the time, running slowly while wisking until thickening. Add salt and lemon juice to taste.
  4. Add the fish, simmer until fish is ready. Add the prawns just before serving. 
  5. Serve your stew warm with the aioli and fresh crusty bread. 
Recipe by mittkok.expressen.se