Entree: Greenland – National Cuisine – Puisi (Hearty Greenlandic fish and root-vegetable stew simmered in a simple fish broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) cod fillets, approx. 2 fillets, skin removed
- 12 oz (340 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) carrots, peeled and sliced
- 1 large onion, about 8 oz (225 g), diced
- 1 cup (170 g) pearl barley, rinsed
- 3 tbsp (45 ml) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 4 cups (960 ml) fish stock (or light seafood broth)
- 1 cup (240 ml) water
- 2 bay leaves
- 1 tsp (5 g) dried thyme
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (8 g) fresh parsley, chopped
- Optional: 4 oz (115 g) smoked salmon, flaked

Instructions

1. Heat the butter and oil in a large heavy pot over medium heat until the butter is foaming.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the carrots and cook 3 more minutes.
3. Stir in the pearl barley and toast briefly for 1 minute to coat with fat.
4. Add the fish stock, water, bay leaves, and thyme. Bring to a gentle boil, then reduce heat to a simmer and cook, covered, for 20 minutes.
5. Add the potatoes and continue to simmer until the barley and potatoes are tender, about 15–20 minutes more.
6. Cut the cod into large bite-sized pieces and season with a little salt and pepper. Gently nestle the cod into the simmering stew, cover, and poach until the fish is opaque and flakes easily, about 6–8 minutes.
7. If using smoked salmon, stir it in in the last 2 minutes to warm through.
8. Remove bay leaves, stir in lemon juice and chopped parsley, adjust seasoning with salt and pepper, and serve hot.