Swedish Fish Stew with Creamy Dill Broth and Potatoes

Swedish fish stew, often called fiskgryta, is a flexible, home-style dish of tender fish and vegetables simmered in a mild, creamy broth. This version pairs salmon and cod with potatoes, leek, dill, and lemon for a comforting one-pot meal that feels bright rather than heavy.

Ingredients

1 tablespoon (14 g) unsalted butter
1 tablespoon (15 ml) olive oil
1 large leek, about 9 ounces (250 g), white and light-green parts only
1 medium carrot, about 3½ ounces (100 g)
2 garlic cloves, about 6 g
1 pound (450 g) waxy potatoes, such as Yukon Gold or red potatoes
4 cups (950 ml) low-sodium fish stock or seafood stock
1 bay leaf
½ teaspoon (3 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper
1 cup (240 ml) heavy cream
1½ pounds (680 g) skinless salmon and cod, in roughly equal amounts
⅓ cup (12 g) chopped fresh dill, plus extra for serving
1 tablespoon (15 ml) fresh lemon juice, plus lemon wedges if desired

Instructions

Prepare the vegetables and fish. Rinse the leek carefully, separating the layers to wash away any grit, then thinly slice it. Peel the carrot and cut it into small dice. Mince the garlic. Scrub the potatoes and cut them into ¾-inch (2 cm) pieces; peeling is optional, especially with thin-skinned potatoes. Cut the salmon and cod into pieces about 1¼ inches (3 cm) wide, checking for any remaining pin bones. Keep the fish refrigerated while you start the broth.
Soften the leek and carrot. Set a heavy pot or Dutch oven over medium heat. Add the butter and olive oil. When the butter has melted, add the leek and carrot and cook for 5 minutes, stirring now and then, until the leek looks soft but has not browned. Stir in the garlic and cook for 1 minute. A gentle start keeps the broth sweet and clean-tasting; browned garlic can turn bitter in a light, creamy stew.
Simmer the potatoes. Add the potatoes, stock, bay leaf, salt, and pepper. Bring the liquid just to a boil, then reduce the heat so it simmers steadily without bubbling hard. Cover the pot and cook for 14 minutes, stirring once halfway through. The potatoes should be nearly tender when pierced with a small knife, with just a little resistance in the center. If they are still firm, give them another minute or two before adding the fish so the fish does not overcook while the potatoes finish.
Add the cream and fish. Pour in the cream and stir gently. Arrange the salmon and cod in the simmering broth, spreading the pieces out so they cook evenly. Keep the heat low and cook uncovered for about 6 minutes, turning the pieces once with a broad spoon if needed. Avoid a rolling boil, which can break up the fish and make the cream look grainy. Check a few of the thickest pieces with a food thermometer: the USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). If a piece has not reached that temperature, continue simmering briefly and check again.
Finish and serve. Remove the bay leaf. Fold in the chopped dill and lemon juice, then taste the broth and adjust the salt, pepper, or lemon. Let the stew settle for a minute while you set out bowls; there is no extended resting time. Spoon the fish, potatoes, and broth into warm bowls, taking care not to crush the fish pieces.

Tips

Choose fish that holds together. Cod, haddock, pollock, and salmon all work well. A mix gives the stew different textures, but a single variety is fine. Very delicate fish can flake apart more readily, so cut it into larger pieces and handle it gently. If using a thinner fillet, add it later than the thicker pieces and check its temperature as it cooks.
Wash the leek thoroughly. Soil often collects between its layers. Slice it first, put the slices in a bowl of cold water, swish them around, and lift them out rather than pouring the water through them. Grit left in the leek is unpleasant in an otherwise smooth broth.
Keep the broth at a gentle simmer. Once the fish is in the pot, avoid vigorous boiling and frequent stirring. Move pieces carefully with a spoon or spatula. If the liquid boils too hard, lower the heat; cream can separate under rough, prolonged boiling, and cooked fish can quickly lose its tender texture.
Use fresh dill if possible. Dill supplies much of the stew’s fresh, aromatic character. If it is unavailable, use 1 tablespoon (about 1 g) dried dill, adding it with the stock so it has time to soften. Dried dill tastes less lively, so finish with lemon and, if available, chopped parsley or chives.

Serving Suggestions

Serve the stew hot in shallow bowls, with a little extra dill and a lemon wedge at the table. The potatoes make it a substantial meal, while the broth is especially good with a slice of rye bread, seeded bread, or a crusty loaf for dipping. A simple green salad with a sharp vinaigrette balances the cream without competing with the fish. Steamed green beans or lightly dressed cucumber are also good sides when you want more vegetables.

If you are serving guests, bring the pot to the table only if it can stay warm without continuing to simmer. Otherwise, ladle the stew into warm bowls in the kitchen. Keep portions generous with both salmon and white fish, and include broth in each serving rather than treating it as a sauce. A small bowl of crisp pickles or a spoonful of mustard on the side can add a pleasantly sharp contrast, but neither is necessary for the recipe to feel complete.

Variations

Use one kind of fish. Replace the salmon and cod with 1½ pounds (680 g) of haddock, pollock, or another firm, mild fish. The stew will still work; salmon simply contributes a richer flavor and color. You can also replace up to ½ pound (225 g) of fish with peeled shrimp. Add the shrimp with the other seafood and cook until opaque and firm, checking doneness carefully rather than relying only on the stated timing.

Make it less rich. Substitute half-and-half for the heavy cream for a lighter broth, though it will be thinner and more likely to separate if boiled. Keep the heat low after adding it. For a dairy-free version, use an unsweetened oat-based cooking cream or canned coconut milk. Coconut milk brings a noticeable coconut flavor, so it changes the character of the stew; oat cream is generally milder. Check the product label for suitability if cooking for someone with an allergy.

Add seasonal vegetables. Stir in a cup (about 150 g) of peas during the last 2 minutes, or add sliced fennel with the leek for a gentle anise note. A handful of baby spinach can be folded in at the end until wilted. Keep additions modest so the potatoes and fish remain the focus, and avoid adding watery vegetables in large amounts because they can dilute the broth.

Bring in a little warmth. Add ½ teaspoon (1 g) sweet paprika with the garlic, or a pinch of cayenne with the black pepper. These are optional accents rather than traditional requirements for every Swedish-style fish stew. For a more pronounced tomato note, stir in 1 tablespoon (16 g) tomato paste after the vegetables soften and cook it for a minute before adding the stock; expect a deeper, slightly sweeter broth.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, preferably in shallow, covered containers. For best texture, store the fish and broth together and use the leftovers within 3 to 4 days. The fish may become a little firmer after chilling, and the potatoes can absorb some broth, so the reheated stew may be thicker than it was on the first day.

Reheat only the portion you plan to eat in a saucepan over low to medium-low heat, stirring gently and turning the fish pieces with care. Add a splash of stock, water, or cream if the broth needs loosening. Heat leftovers to 165°F (74°C), checking with a food thermometer, and avoid repeatedly bringing the whole pot to a boil. A microwave also works: use a covered microwave-safe bowl, heat in short intervals, and stir gently between them so the center warms evenly. Refrigerate any remaining portions promptly, and do not leave cooked stew at room temperature for more than 2 hours.

Freezing is possible, but cream-based broth and cooked potatoes can change texture as they thaw; the broth may separate and the potatoes may soften. If you want to freeze it, cool it promptly, pack it in a freezer-safe container, and use it within about 2 months for better quality. Thaw overnight in the refrigerator, then reheat gently to 165°F (74°C). Stirring may bring a slightly separated broth back together, but the texture may not be quite as smooth as freshly made.

Frequently Asked Questions

Can I use frozen fish?
Yes. Thaw it in the refrigerator before cooking, then pat it dry and cut it into even pieces. If the fish is still partly frozen, it will release extra water and cook unevenly, making the broth less consistent. Keep thawed fish refrigerated until it goes into the pot, and cook it to 145°F (63°C) as checked with a thermometer.

Can I make Swedish fish stew ahead?
You can prepare the leek, carrot, garlic, and potatoes ahead and refrigerate them separately in covered containers. For the best fish texture, cook the stew shortly before serving. If you need to make it earlier, cook the broth and potatoes first, cool and refrigerate them promptly, then reheat the broth and add the fish and cream near serving time. The fish still needs to reach 145°F (63°C).

Why did my fish break apart?
Fish usually breaks up when it is stirred forcefully, cut too small, or simmered too vigorously. Use pieces around 1¼ inches (3 cm), keep the broth at a gentle simmer, and move the fish as little as possible. It may flake slightly as it cooks, which is normal, but it should still hold recognizable pieces for serving.

Why is the broth thinner than I expected?
This is a broth-style stew, not a flour-thickened chowder. The potatoes release a little starch as they simmer, and the cream adds body without making the liquid heavy. If you prefer a thicker result, mash two or three tender potato pieces against the side of the pot and stir them back in before adding the fish. Avoid adding flour directly to the finished stew, where it can form lumps.

What can I use instead of fish stock?
Use low-sodium vegetable stock or water if fish stock is unavailable. Vegetable stock makes a gentler broth, while water lets the fish and dill stand out but produces a less savory base. A small amount of clam juice can add seafood depth, but it is salty and concentrated; replace only part of the stock with it and taste before adding more salt.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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