Entree: Faroe Islands – Central Culinary Region – Havhestur (Traditional Faroese North Atlantic white‑fish and potato stew cooked gently in cream and butter)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 tbsp (15 ml) butter
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced
- 2 leeks, white and light-green parts only, sliced (about 8 oz / 225 g)
- 1 lb (450 g) potatoes, peeled and cut into 1‑inch (2.5 cm) cubes
- 1 cup (240 ml) fish stock or light seafood broth
- 1 cup (240 ml) whole milk or light cream
- 1 lb (450 g) firm white fish (cod, haddock, or similar), cut into 1‑inch (2.5 cm) pieces
- 1 bay leaf
- 1 tsp (5 ml) dried thyme or 1 tbsp (15 ml) fresh thyme leaves
- 1 tsp (5 ml) salt, more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tsp (5 ml) freshly grated lemon zest
- Lemon wedges for serving

Instructions

1. Heat butter and oil in a wide heavy saucepan over medium heat. Add chopped onion and sliced leeks and sauté until soft and translucent, about 6–8 minutes. Add minced garlic and cook 30 seconds until fragrant.
2. Add cubed potatoes, fish stock, bay leaf, and thyme. Bring to a gentle simmer, cover, and cook until potatoes are nearly tender, about 10–12 minutes.
3. Stir in milk or cream and return to a gentle simmer. Season with salt and pepper.
4. Gently fold in the fish pieces, taking care not to break them. Simmer gently, uncovered, until fish is opaque and cooked through and sauce has thickened slightly, about 6–8 minutes.
5. Remove from heat. Discard the bay leaf. Stir in chopped parsley and lemon zest, adjust seasoning with salt and pepper.
6. Serve hot with lemon wedges alongside dense bread or boiled potatoes, as preferred.