Fish Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-10-13 · Updated 2026-10-13

A creamy stew of haddock and cod simmered with rutabaga, carrots, parsnip and potatoes in a light fish broth, finished with chives. Hearty and warming, in the style of an Icelandic farmhouse kitchen. This Icelandic-inspired seafood recipe, ready in about 55 minutes, pairs haddock fillet, cut into chunks, cod fillet, cut into chunks, rutabaga, peeled and diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3/4 lb haddock fillet, cut into chunks
• 3/4 lb cod fillet, cut into chunks
• 1 small (about 2 cups) rutabaga, peeled and diced
• 2 carrots, sliced
• 1 parsnip, diced
• 2 medium Yukon Gold potatoes, diced
• 1 yellow onion, chopped
• 1 leek, white part sliced
• 2 tbsp unsalted butter
• 4 cups fish stock
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 bay leaf
• 1/2 tsp white peppercorns, crushed
• 3 tbsp fresh chives, chopped
• to taste salt

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Melt the butter in a large Dutch oven over medium heat. Add the onion and leek and cook for 5-6 minutes until soft but not browned.
2. Step 2: Add the rutabaga, carrots, parsnip and potatoes and stir to coat in butter. Pour in the fish stock, add the bay leaf and crushed white pepper, and bring to a boil.
3. Step 3: Lower the heat and simmer, partly covered, for 18-20 minutes until the root vegetables are tender. Mash a few potato pieces against the side of the pot to thicken the broth.
4. Step 4: Stir in the milk and cream and bring back to a gentle simmer. Do not let it boil.
5. Step 5: Season the fish chunks with salt and slide them into the stew. Poach gently for 5-6 minutes until the fish is opaque and just flaking.
6. Step 6: Remove the bay leaf, taste and adjust the salt, then ladle into warm bowls. Top with chives and serve with buttered rye bread.