Entree: Greenland – Northern Culinary Region – Puisi (Hearty Arctic char and root vegetable stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1.5 lb (680 g) Arctic char fillets, skin-on, about 2 fillets, approx. 12 oz (340 g) each
- 1 lb (450 g) potatoes, peeled and cut into 1/2-inch (1 cm) cubes
- 2 medium carrots, sliced
- 1 medium onion, thinly sliced
- 2 tbsp (30 ml) butter
- 1 tbsp (15 ml) vegetable oil or rendered seal oil
- 2 cups (480 ml) fish stock or water
- 1/2 cup (120 ml) milk or light cream (optional for a richer broth)
- 1 bay leaf
- 4 sprigs fresh thyme
- 1 tsp (5 g) whole black peppercorns
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 ml) lemon juice or vinegar
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat the Arctic char fillets dry, season lightly with salt and black pepper, and set aside.
2. In a large heavy pot or Dutch oven, heat the butter and vegetable oil over medium heat until shimmering.
3. Add the sliced onion and carrots and cook, stirring occasionally, until the onion is translucent and beginning to brown, about 6–8 minutes.
4. Stir in the potato cubes, bay leaf, thyme sprigs, and whole peppercorns; pour in the fish stock and bring to a gentle simmer.
5. Reduce heat to medium-low, cover, and simmer until the potatoes are nearly tender, about 12–15 minutes.
6. Gently nestle the Arctic char fillets into the pot, spoon some broth over the fish, cover, and simmer until the fillets are just cooked through and flake easily, about 6–8 minutes depending on thickness.
7. If using, stir in the milk or cream and adjust seasoning with salt, pepper, and lemon juice or vinegar to brighten the broth.
8. Remove the bay leaf and thyme sprigs, garnish with chopped parsley, and serve hot.