Entree: Sweden – West Coast Sweden – Skaldjursgryta (West Coast Swedish creamy fish and shellfish stew with dill and white wine)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 2 tbsp (30 g) butter
- 1 tbsp (15 ml) olive oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 1 small fennel bulb, thinly sliced (about 6 oz / 170 g)
- 1 leek, white and light green parts only, sliced and rinsed (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 6 g)
- 1/2 cup (120 ml) dry white wine
- 2 cups (480 ml) fish stock
- 1 cup (240 ml) heavy cream
- 1 bay leaf
- 1 tsp (5 g) whole black peppercorns, crushed lightly
- 2 tbsp (30 g) tomato paste (optional for color)
- 2 white fish fillets (cod, haddock or similar), approx. 6 oz (170 g) each
- 1 lb (454 g) raw shrimp, peeled and deveined
- 1 lb (450 g) mussels in shell, cleaned and debearded
- 2 tbsp (8 g) chopped fresh dill
- 1 tbsp (15 ml) lemon juice
- Salt and freshly ground black pepper to taste
- Crusty bread or boiled new potatoes for serving (optional)

Instructions

1. Melt butter with olive oil in a large, wide pot over medium heat. Add onion, fennel, and leek and sweat gently until softened and translucent, about 6–8 minutes.
2. Add minced garlic and tomato paste if using; cook 1 minute. Pour in white wine and simmer until reduced by half, scraping up any browned bits.
3. Add fish stock, bay leaf, and crushed peppercorns. Bring to a gentle simmer and cook 5 minutes to infuse flavors.
4. Stir in heavy cream and return to a gentle simmer. Taste and season lightly with salt and pepper.
5. Add the white fish fillets to the simmering broth, cover, and poach 4–6 minutes depending on thickness until the fish is nearly cooked through.
6. Add the mussels to the pot, cover, and cook 3–5 minutes until most mussels have opened. Discard any that remain closed.
7. Stir in the shrimp and cook 2–3 minutes until they turn pink and are just cooked through.
8. Remove from heat, discard the bay leaf, stir in chopped dill and lemon juice, and adjust seasoning.
9. Ladle the stew into bowls with pieces of fish and shellfish, and serve immediately with crusty bread or boiled new potatoes.