Creamy Icelandic Fish Stew Recipe Has 42 Grams of Protein Per Serving (35 Minutes) High Protein Recipes Soups Seafood Dinner Gluten-free Lunch

Seafood is one of my all-time favorite things to eat. This fabulous fish stew recipe is so simple to make, and packed with amazing flavors.

Not only is fish fabulous because of the taste and ease of cooking, but fish is also loaded with health benefits. According to Healthline, "Fish is among the healthiest foods on the planet. It’s loaded with important nutrients, such as protein and vitamin D. Fish is also a great source of omega-3 fatty acids, which are incredibly important for your body and brain." And that's just the beginning of the health benefits of fish. Plus you get 42 grams of protein per serving from this fish soup recipe! Read about the health benefits of protein.

To make this seafood dinner you will need to gather the following ingredients: fish (cod, halibut or your favorite whitefish), butter, olive oil, leeks, celery, onion, salt, curry powder, tomato paste, chicken broth, Yukon gold potatoes, heavy cream and optional fresh chives for serving. The fish cooks up in about 25 minutes.

I served this savory fish soup recipe for dinner with garlic bread and a good glass of wine. So easy and delicious!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 to 30 minutes
Total Time: 35 to 40 minutes
Servings: 4

Ingredients

• 1 1/2 pounds cod, halibut or other whitefish 
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 cup chopped leek
• 3 ribs celery, diced
• 1 onion, chopped
• 1 teaspoon salt
• 1/2 teaspoon curry powder
• 2 tablespoons tomato paste
• 32 ounces (1 box) chicken broth
• 4 small Yukon gold potatoes, cut into pieces
• 1 cup heavy cream
• chopped fresh chives, for garnish

Here's how to make it: 

1. In a large soup pot, melt the butter and olive oil. Add the leeks, celery and onion. Cook until soft, about 5 minutes.
2. Add the salt, curry powder and tomato paste. Cook, stirring, about 2 minutes.
3. Pour in the chicken broth. Add the potatoes. Cook until potatoes are tender, about 15 to 20 minutes. (You could use red, white or fingerling potatoes if you can't find Yukon gold. I love the buttery flavor of Yukon gold potatoes in this soup.)
4. Add the fish and cook 2 to 4 minutes or until fish is just done. Do not overcook. (For best results, do not overcook the fish.)
5. Remove from heat and stir in the heavy cream. Taste and add more salt and pepper, if needed. Ladle into bowls and garnish with chopped fresh chives. Store any leftovers in an airtight container in the fridge. Reheat on the stovetop over low heat or in the microwave. 

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